Mac 'N' Cheese


Center Ring
Mac ’N’ Cheese
Amon Smith
I love my mom's mac and cheese because it's
so cheesy. I also like that she puts bacon in it
because it makes it so avorful. She does not
make it very often, so I hope she starts
making more of it.
Yields: 6-8 people
Ingredients
16 oz Elbow Macaroni
2 tbsp Cream Cheese
GF
Instructions
Preheat oven 350°F
Boil a pot of water for 15 minutes. (I add seasoned salt to the water.) Once your water is boiling, add your
elbow macaroni. Let the macaroni cook until it's ALMOST done. When nished, drain all water from macaroni.
After draining, return macaroni to pot, and add milk and chopped block cheese. Once melted, add a handful
of all the shredded cheeses, 2 tablespoons of sour cream and cream cheese. Once all melted, pour into a
baking pan, and add bacon pieces on top. Bake for 25 minutes.
If gluten free, use your favorite gluten free pasta!
2 tbsp Sour Cream
16 oz Chopped Block Cheese (American or
Cheddar)
3 cups Milk
1/2 handful Shedded Provel Cheese (St. Louis’
own cheese made of cheddar, Swiss and
provolone)
1/2 handful Shredded Triple Cheddar Cheese
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Bacon Pieces
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