Ron Wilson

Ron Wilson

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Rita's new take on mac n cheese

STOVETOP MAC & CHEESE

Really easy, really good! It’s best to get a block of cheese and shred it. Shredded cheese contains ingredients that allow it not to clump in the bag, but sometimes that causes uneven melting.

Ingredients

4-5 cups milk (5 for creamier Mac & cheese)

12 oz. Box dried macaroni

7-8 oz. block cheddar, shredded

Salt and pepper to taste

To give it a kick at the end: A dash of red pepper flakes (optional)

Instructions

Bring milk to a gentle boil in a large pot.

Add macaroni and on medium low heat, cook macaroni until done, about 15 minutes.

Stir frequently and taste toward the end of the cooking time. Macaroni will absorb the milk.

Remove from heat, add salt and pepper and cheese. Stir until cheese melts completely.

Adjust seasonings.


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