Have you ever had one of those days, weeks, months, where it seems like everything that could go wrong will? Well for those days just know, you can make yourself gooey bubbly mac and cheese in a matter of minutes. Mac and cheese heals all wounds, don’t you worry.
How this mac and cheese got its.. unusual name. Have you ever been to the grocery store where they sell a bunch of ends of cheese for a super reduced price, like a buck for a huge pack, if not find one that does. Using that to make the cheese sauce makes many portions for around 3 dollars total. You will never be able to make this recipe the same way twice, but every time you make it, it will be delicious.
- 1 package of cheese ends
- 2 cups of milk
- 2 tablespoons butter
- 3 teaspoons flour
- salt and pepper
- pinch garlic powder
- pasta shells (or pasta of your choosing)
For the “basic” version:
- 2 tablespoons pumpkin puree per 1 cup cooked pasta
- 1 pinch nutmeg
- In a sauce pan, melt butter on low heat. Once the butter is melted add the flour (I used whole wheat) and stir until combined.
- Once the flour starts to bubble and thicken, add in the milk and whisk continuously.
- Bring to a low boil and let thicken for 5 minutes, after it has thickened a little bit, add the cheese to the pot.
- Continue whisking until all the cheese is melted. Add a salt and pepper and a pinch of garlic.
- The best part about the cheese ends, is they are all different. Mine had American white and yellow, provolone, swiss, and pepper jack. It was delicious.
- Cook the pasta to a little short of al dente, it will cook more when you bake it.
- Mix the pasta and cheese sauce in a oven safe pan and bake until the top is bubbly and brown.
- If you want the basic version, add the pumpkin to the pasta, mix well, then pour in the cheese, mix well. Add a pinch of nutmeg to the top and pour a bit more cheese sauce on top, bake as well.
- Simple as that, took me less than 30 minutes to make it all!
Sorry for the poor pictures, maybe some better ones to come!