4 Ingredient Creamy Mac n' Cheese

4 Ingredient Creamy Mac n' Cheese

I mentioned this briefly in an Instagram post, but for those of who don’t know, I’m going through the process of getting a dental implant. That’s fancy talk for a fake tooth. I found out I would need one late last summer and just started the process a week ago. The first step was to have my tooth extracted and get a bone graft. It has been so weird getting used to having a gaping hole in my mouth where my tooth used to be, but I’m getting along alright.

Besides the process itself, the absolute worst thing that has come from this situation, is the loss of my ability to eat some of my favorite foods. Popcorn is almost an everyday staple for me and I haven’t been able to eat it. Check out my delicious popcorn recipe if you haven’t already. You’ll never eat bagged popcorn again. I also haven’t been able to eat a lot bread, which I usually have for breakfast every morning with peanut butter or avocado. Anyway, you get the picture. It’s awful.

On the flipside, I have had an excuse to eat a whole lot of pasta. Pasta doesn’t require a ton of chewing and when it’s covered in melty cheese or other sauces it just glides on down my throat. It hasn’t been the healthiest week of my life, but the yummy food has taken my mind off the fact that I’m going to be missing one of my molars for about a year.

All of that being said, I want to share one of my go-to recipes for when your mouth/teeth are out of business for a while. My dad’s homemade mac n’ cheese. It’s so fast and simple and I guarantee you’ll want to have every tooth in your mouth extracted so you’ll have an excuse to eat this everyday (kidding, but seriously).

Here’s what you’ll need:

2 cups elbow noodles

½ block of velveeta cheese

8 TBS butter

1 cup milk

While you’re waiting for your pot of water to boil, cube half a block of velveeta cheese. I recommend just buying the smaller block at the grocery store because that’s the exact amount you need. You can also cut your stick of butter or measure out eight tablespoons of margarine while the noodles are boiling. I actually used margarine (Country Crock) for this. I know some people have very strong opinions about butter vs. margarine so use whichever you prefer. Your mac n’ cheese will still be fabulous.

When the noodles have cooked, which will probably take about eight minutes, but you can check the noodle packaging for an exact time, strain them, put them back in the pot and toss in few by few the tablespoons of butter and cubes of velveeta. Gently stir and keep the pot over low heat to help everything melt. After putting in about half of the butter and velveeta, pour in your cup of milk. You can use more or less than a cup depending on what your preference is for creamy vs. sticky.

And you’re done. If you’d like to add salt or pepper you can, which I added a little bit of. It’s so creamy and delicious. This mac n’ cheese made me completely forget about all my tooth troubles, which was the goal.

What’s your take on mac n’ cheese? Do you prefer baked with crunchy cheese on top?

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