I know Mac and cheese is one of those boring pastas that all you do is put a cheese sauce with noodles and that it. What if I told you, you can up your game by spreading Cheez It right on top of it. Just like that grandma Mac but a little better because you have cheese crumbs and not boring old stale bread on top.
Prep Time: 20 Mins
Cook Time: 30 Mins
Total Time: 50 Mins
Yield: For 5 People
24 oz of shredded Mexican cheese
3 cups of Milk
1 cup of salted butter
1/4 cup of flour
2 pounds of Pasta Shells
2 cups of Cheeze Its
Get two large sauce pans and a casserole pan too.
Add water all the way until it hits the handle and put enough salt inside of it until it taste like sea water. (Sea water is very salty)
Start to boil the water and add your pasta in until it taste al dente. (crunch but soft at the same time with no chew)
Put the pasta in a strainer and rinse with cold water so the pasta doesn't keep on cooking
With the second sauce pan put the heat to medium low and add the butter until it melted.
Add the flour into the butter until it turns into a rouge and smells slightly like popcorn or cookies.
Once this is done add the milk and shredded cheese and stir until you see it come together as a sauce
The sauce is going to be thick so if you don't like that, then add just a touch more milk to thin it out
Mix the mac and cheese together then add to the casserole pan and sprinkle the smashed up cheeze its on top
Bake at 375 degrees F for 30 mins
Leave this in the fridge for 3 to 5 days.
* Not sponsor by Cheeze its. Just a delicious new way to make it.