There are more than 1,800 varieties of cheese in the world, so choosing the absolute best is a bit of a challenge. So, where does all of the experimentation leave you? This speedy mac and cheese (which is lightning fast if you use pre-shredded cheese) will be slightly different depending on what cheese you choose, and it’s different than my classic crispy top recipe. But between the incredible ease of preparation and the great taste, I think this recipe is worth adding to the regular rotation.What's the best cheese? Tough question. We all enjoyed the resulting smooth and creamy sauce. As it turned out, a little stirring halfway through the cooking time was all that was needed to fully melt and incorporate the cheese into the milk. In an effort to remedy the one detail of this shortcut version of a classic comfort food on which my family commented-the slight separation of the cheese and milk–I added a simple step on my fourth try, this time using Kraft sharp cheddar. Still, the result was delicious and everyone enjoyed. This cheese provided excellent flavor as well, but as with the other cheeses, I found it separated a bit from the milk. The third time, I grated a block of Cooper sharp. This time, I did add a light sprinkle of salt and pepper and the result was quite good. The second time, I used Sargento’s pre-shredded sharp cheddar. The consistency was good, but I didn’t add salt and felt it needed a pinch or two to bring out the flavor. The first time, I grated a block of Cabot’s sharp cheddar cheese. To date, I have made this recipe with four different kinds of cheese. All of the standard ingredients go into one baking dish and the oven does all the work. There’s no need to boil the noodles or simmer a cheese sauce prior to baking. The unexpected preparation of Sue’s recipe also makes it incredibly quick to prepare. Many years after the crunchy noodle episode, Sue introduced me to her family favorite mac and cheese recipe. No worries, everyone took the crunchy noodles in stride, and a pepperoni pizza was just a phone call away.Īs I thought back to this memorable meal, an unusual recipe from my friend, Sue, came to mind. What Dad didn’t know was that he had to cook the noodles before mixing them into the cheese sauce.
When he proudly served his cheesy casserole, it looked rather appetizing. Perhaps the dish that we still laugh about the most is his macaroni and cheese. On the contrary, he seemed to think that if something was hot, it was cooked. However, my earliest food memories of Dad center around the occasional times he covered for Mom in the kitchen. Growing up, my mom did all of the cooking, and dad liked it all. There are also a multitude of grilled favorites, sweet treats, and favorite childhood recipes that would likely have wide appeal. As is often the case, my inability to decide what to share in this space was more a case of sifting through too many worthy options than lacking material or inspiration.Īs far as my husband is concerned, anything topped with maple syrup or pepperoni (not in the same recipe, of course) is sure to be well liked by him and our two boys. Settling on a Father’s Day recipe was particularly challenging this year. You don’t even have to precook the noodles! This shortcut recipe is ideal when you’d prefer not to clean messy pots and pans.
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