On special holidays, my family prefers to stay home and cook. Since it was Father’s Day, we made steak- a man’s favorite.
My mom intended on making scalloped potatoes but my dad requested that we make a new mac n’ cheese recipe that he found online. When I saw it, I cringed. It calls for velveeta cheese and campbell’s cheddar cheese soup, aka some of the most processed and unhealthy crap you can find. As gross as it is, people actually liked it. It is reminiscent of childhood because it has a smooth texture and the cheese mixture tastes like kraft mac n’ cheese. The only difference is that it has a crumbly, crispy crust on top. I had to share this with you guys because it is so bad that it’s good. This is where the original recipe came from.
- 9″ x 9″ Pyrex dish (increase/decrease quantities depending on the size of your own dish)
- 3 cups cheese and garlic croutons
- 2 ½ cups elbow macaroni
- Olive oil (or vegetable oil)
- No-stick cooking spray
- 1 can Campbell’s Cheddar Cheese soup
- 1 cup milk
- 1 stick margarine (for both the crouton topping and cheese sauce)
- 1 cup mixed shredded cheese (“Mexican Blend”)
- 8 oz. cubed Velveeta Cheese
Preheat oven to 350.
Start a pot of boiling water for the elbow macaroni.
While the water is boiling, make your crushed croutons. I use generic brand cheese and garlic croutons but you can use anything that tastes good to you. Use 3 cups of the large croutons and then crush them up either by hand or in a food processor. Set aside.
Make your macaroni according the instructions. I use 2 ½ cups for a 9″ x 9″. I always put a little olive oil and salt in the boiling water. When the pasta is done, drain it, rinse with cool water and drain some more. You can pour the drained pasta in the greased (or use Pam) 9″ x 9″ Pyrex dish. Set aside.
To make the cheese sauce, put the following ingredients in a pot. I start putting all of these in the pot while the pasta is boiling. It’s an easy time to get it all organized. Again, you can use different cheeses if you desire.
Put all of these in a pot:
- 1 can Campbell’s Cheddar Cheese Soup
- 1 cup Milk
- ½ stick of margarine
- 1 cup of mixed shredded cheese (I just use the prepackaged shredded cheese that says “Mexican Blend”)
- 8 oz. of cubed Velveeta Cheese (one of those big blocks is 32 oz. so use 1/4 of that or buy a smaller box)
Put all of the above in a pot and, with low heat, let it melt and blend it together. Watch this carefully because it can burn. If you keep the heat low, and stir a lot, you’ll be fine. Once this is all blended, pour it evenly over all of the noodles.
When you get close to the 20 minute mark, you’ll want to finish your bread crumb topping by adding ½ stick of melted margarine to all of the crumbled bread crumbs. You can melt the butter on the stove but I think it’s actually easier to put it in a microwavable dish and nuke it for 30 – 45 seconds. Once it’s melted, just mix it in with the bread crumbs. Stir it. And you’re done!
After the main dish has been in the oven for 20 minutes, take it out. Now add a little extra shredded cheese all over the top and then sprinkle your bread crumbs evenly all over the top. Put it back in the oven uncovered for another 15 minutes or so and you should have a winning meal.
To make our dinner even more fattening, my mom brought out the Cheesecake Factory Red Velvet Cake. It is a decadent red velvet cake topped with a thick layer of cream cheese frosting. After we all enjoyed it, she told us that it is 660 calories per slice. 😦 Oh my. My next recipes will be healthy.