Category: Sophomore Year
Servings: 3 people
Prep-Time: 9-12 minutes
Cook-Time: 20-25 minutes
Why is this a survival recipe?
This recipe makes creamy macaroni and gets you your veggies for the day. I make this on days where I’ve already bacon in the morning so that step is eliminated.
I am a mac and cheese addict; it was actually the only thing I would eat for a year when I was 7.
Now at 21, I run a health and fitness blog in my spare time, and pictures of creamy delicious macaroni and cheese popped up so often that I decided to re-live my childhood and make my own.
If you don’t have time to make this on the stove top, you can also put all of the ingredients into a casserole dish and cook at 375 for 25 minutes. Just make sure you’ve stirred in the cheeses evenly. I recommend topping it lightly with breadcrumbs if you use this method.
- 1-2 slices of cooked Bacon, shredded
- 1-1.5 cups of frozen Peas
- 2 oz (1/2 cup dry) of Elbow macaroni
- 1/8 cup of Milk (a few splashes)
- 1/2 cup of Shredded Cheese
- 1 triangle of Creamy Cheese
- Salt and Pepper to taste
Step one: Prepare your elbow macaroni to aldente in salted water; when you drain your macaroni, pour the water into the bowl of frozen peas to defrost them.
Step two: Return your macaroni to the pot and pour in the peas. Reduce the heat to medium low.
Step three: Add in your milk and stir; add in half of your shredded cheese and stir until it is completely melted
Step four: Stir in the second half of your cheese. Splitting it up is important; if you put too much in at once it will clump up and be useless.
Step five: Add in your wedge of creamy cheese and stir until it is melted. At this point, the milk should be fairly reduced.
Step six: Stir in your crumbled bacon and continue cooking if there is still too much milk. Adjust your seasonings according to taste.
Step seven: Dig in! This recipe makes two portions, and it reheats beautifully.