| Mac & Cheese
from the kitchen of: Roni Ponto |
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1 pound of pasta (elbows, penne, whatever shapes you like)
Cook for 1 minute less than package suggests, (do not rinse) and
drain.
2 8oz shredded Cheddar cheese (I use Walmart brand)
2 8oz bricks of Cabot's Seriously Sharp white cheese; chopped into
cubes
1 small brick of Velveeta you will need 8oz chopped into cubes.
1 medium onion, chopped (about 1 rounded cup)
1-2 red peppers, chopped (about 1 rounded cup)
2 teaspoons black pepper
2 teaspoons granulated garlic
Since cheese has a lot of salt in it I do not use any additional
salt in the recipe.
Chop the onions and peppers, place them in a bowl and cook them
in your microwave for 90 seconds.
Use a deep 13x9 pan and spray your pan with Pam
Put half of the pasta in the pan
Sprinkle the pasta with pepper and garlic, Velveeta and seriously
sharp cheese cubes. and one bag of cheddar.
Add the remainder of pasta and half of the second bag of cheddar.
Pout the milk slowly in the middle of the pan - just until you see a
little milk around the edges of the pan. It will be about 1 1/2
cups.
Bake at 375 degrees for about 30-45 minutes. Things should look
melty all over.
Stir up the whole pan to help the cheese and mac to get mixed
together. Sprinkle the other half of the bag of cheddar cheese all
over the top and continue baking for about 1 hour (check after 45
minutes). The top should be browned - if not you can put it under
the broiler for 5-6 minutes or bake at 375 for another 15 minutes
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