Creamy and Cheesy Mac and Cheese

creamy-mac-and-cheese-vegetarian-feature

I loveeeeeee creamy and cheesy mac and cheese and this recipe right here is my absolute favorite!  Hubby loves when I make it, but we don’t eat it often because well… it’s very filling!  I’ve found that comfort foods are best enjoyed when they are eaten everyday or very often (at least in my case) and we can maintain our healthy lifestyle while eating in moderation.

This recipe is very easy, very tasty, and can be very spicy if you add all of the jalapeño (just taste it little by little before committing to the whole pepper, but I like mine H. O. T).  It is also vegetarian and does not contain eggs, though it does contain… well… cheese!

What You’ll Need:

8 oz of Macaroni Noodles
Grated Cheese 
10 oz of Sharp Cheddar
5 oz of Extra Sharp Cheddar
Spices (add to taste) or:
1/4 Tsp Salt
1/4 Tsp Black Pepper
1/8 Tsp (each)
Cayenne
Garlic
Paprika
Jalapeño Medium Sized. Diced. No Seeds. *optional
1/4 Cup Flour
1/4 Cup Butter
1 1/4 Cup Half & Half
1 1/4 Cup 2% Milk

Boil Water. Cook Noodles.
Drain and Set Aside for Later.
Pre-heat oven to 350 degrees.

In a Large Pot:
Melt butter over medium heat.
Slowly add flour to butter and whisk until smooth.
Whisk for 1-2 more minutes.
(Don’t Stop, Whisk it, Whisk it)
Add spices & jalapeño. Stir.
While whisking, slowly add half & half and milk until smooth.
Remove from heat, keep whisking and add all of sharp cheddar cheese until smooth.

Combine Pasta & Cheese Sauce and Bake
Put mixture in baking dish.
Add extra sharp cheddar cheese to the top.
Bake at 350 degrees for 15-20 minutes or until golden brown on top.
(baking is completely optional but is most delicious)

Eat and enjoy!

See… not hard at all, huh?  Enjoy it as a side or a main dish (I like it as a main dish, Hubby eats it as a side dish).  And if you’re up to it, share this cheesy and creamy mac and cheese with your friends!