Six if you count any salt and pepper you may add. Heat for a few minutes to get it bubbly hot. Simply add butter, milk, and cheese to the cooked macaroni. Virtually no prep involved other than cooking the macaroni. My southern grandies choose homemade over the boxed brand any day! Homemade goodness with real ingredients! Nothing artificial and so much better than the boxed version. Simplicity. What I really love about this creamy southern mac & cheese is the simplicity of it.
Give a try with my Mexican Marinated Chicken. Mac and cheese goes with just about anything from hamburgers to seafood to baked or grilled chicken and steak. For obvious reasons, you can’t necessarily do that with powdered cheese.Only 4 simple steps. Sometimes, the simplest recipes are the best! That’s my southern wisdom 😁
As an added bonus, if you leave a block of cheese in the fridge too long and part of it molds, you can cut off the moldy part, change the Saran wrap and the rest will usually still be good. SO… always buy block cheese and take the time to grate it yourself – as Jenny demonstrates here, it doesn’t take THAT much time and it’s a good distraction while you wait for something else to finish. With harder cheeses such as Parmesan, the problem becomes critical regardless of fat content (my Carbonara sauce never turns out well unless I’ve grated my own cheese or use cream, and Italian purists tell me this latter is a capital crime). This might not be an issue for cheddar except that Jenny has chosen to use low-fat cheese and milk to keep the calories down (not a bad idea in itself, but don’t kid yourselves: you still need to control portions even with low-calorie eats 😉 ) and so she needs all the moisture/grease she can to properly emulsify the sauce. Jenny is right that the anti-caking agents in pre-grated cheeses tend to dry them out and make them melt less well.
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