Hey you know the holiday’s are approaching fast it’s time to start planning the holiday meals.  Yes I said planning.  For some families, the holiday’s hit the home hard especially, if you have more than one child.  The economy has hurt a lot of people and we just need to realize that you can have a good holiday meal with all the fixings without going broke.

One of my families and my favorites is mac and cheese.  Yes this is a re post but like I said the holidays are coming and in our family, holiday isn’t complete without mac and cheese.  Now let me tell ya something, this was not a dish I could go into the kitchen and just whip up something, would always be wrong.  One day, I wanted some mac and cheese soooo bad, I actually got upset.  After doing some research, I realized that all mac and cheese recipe’s are almost the same it just depends on the type of cheese you perfer and how cheesy you like.

The more cheesier it is the more expensive it is but, for me there is no limit. He he he.  There are so many recipe’s for mac and cheese because everyone like it a certain way or wants to add something to it.  The Best Gourmet Macaroni and Cheese Recipes of 2009  are just unbelieveable you have to check it out.

This is the Cooking Lady’s recipe that has been tested and retested and has worked well for me this year so, it a keeper.  After all the research and trying different cheeses, this is the one that really puts me in my comfort zone unfortuntly, I have no pictures for you because as you remember I told you I was packing to move out of state and a lot of things are already packed up.  I really hope you give this recipe a try and let me know what you think.  Remember you can add subtract and change whatever  you like.

 

Ingredients:

2 quarts of water

2 Cups elbow Macaroni

1 Tablespoon vegetable oil (keeps pasta from sticking)

Kosher salt (to season pasta)

1/2 stick butter

1 egg

1/2 cup sour cream

1/3 cup of sharp cheddar cheese

 1/3 cup of swiss cheese

1/3 cup of jack cheese

1 cup of velveeta cheese (cut into cubes)

Now you must reliaze that is recipe is for the person that love creamy cheesy mac and cheese so, if that’s not you eliminate some of the cheese and maybe add some more milk.

Bring water to a boil and add salt to taste then add the pasta.  After bringing the water back to a boil, add vegetable oil so the pasta doesn’t stick together.  Boil for about 8 minutes.  Remove from heat and drain.  Put pasta back into the same pot and add all the different cheese saving some for the top. 

In a large bowl, add the sour cream, egg and milk and mix together.  Now add the pasta stirring until all is incorporated together.  Spray your dish with non-stick cooking spray and fold everything into the dish.  Top with remaining shredded cheese.  Cover with aluminum foil and cook for 30 minutes on 350 F.  the cheese will be nice and bubbly.  Let sit for about 10 minutes covered.  So I hope you and your family enjoy this recipe and remember,

KEEP IT SIMPLE