The timing of this is uncanny because of the recall of the blue box mac and cheese, I SWEAR I DID NOT PLAN THIS.
I am not THAT kind of blogger, I think you know me way too well.
I wrote this back in February all innocent like with my headache diet in full swing.
But I will say that my youngest STILL loves her Kraft Mac and Cheese over this any day.
Haters gonna hate because that’s what haters do best.
But this recipe is better than any restaurant mac and cheese.
Oh and by the way, I miss you all so much.When my oldest daughter, Anna, was a toddler, I used to read Parents magazine.
Then I stopped when I became less of a parenting amateur because I didn’t need a magazine to tell me what to do, boss me around and all.
Plus it became kind of the Real Simple of the parenting genre of magazines.
You’ll know what that dig means if you read here with any regularity.But I got a recipe from that magazine years ago when Annie was small that she loved, it was called “Les Pates”.
Only it consisted of bow ties noodles, butter and Monterey jack.
But with a fancy French name.
I made it because I wanted to be all continental and fancy and French!
I wanted my child to be refined and worldly!
She loved it.
I loved it.
We inhaled it in our tiny two bedroom starter home one evening when it was a mommy and daughter night, leaving nothing left for her daddy when he got home later.
I reasoned that Les Pates must be French for “that’s some good sh#$”.Disclaimer- I am sorry for all of the swearing in my posts as of late. Well not out and out swearing but a lot of hashtaggery and shenaniganery.
Basically lots and lots of #$% going on.
$&% and $&%* is getting me through winter right now so give me this until it reaches 50 degrees.
Maybe 60 degrees.
Definitely 70. So I decided to revisit that old recipe on a really cold late February day because I was re-introducing my headache triggers back into ye olde diet and cheese was visiting my life again.
Here is all you need for the newly re-named “Les Pates” :
half a box of small shell pasta (you could use any small pasta really)
a small brick of Monterey jack cheese, shredded
4 tsp. butter (not margarine)
salt and pepper to taste
Boil the pasta and drain.
Add it to a small casserole that has been buttered so as not to stick.
Dot the pasta with the butter and place in the microwave.
Set in microwave for a minute to melt the butter.
Toss to blend the butter.
Add the cheese a little at a time and melt 30 seconds at a time until completely melted.
That is it.
It is so good, you will never go back to the box of mac and cheese again.
Although this conversation did happen with my seven year old:
Ellie- I like the orange cheese much better.
Me- its not really that great for you though.
Ellie- yeah but that’s why it tastes better.
Ellie- what’s a touche.
Me- it’s a big word for fancy mac and cheese.
- half a box of small shell pasta (you could use any small pasta really)
- a small brick of Monterey jack cheese, shredded
- 4 tsp. butter (not margarine)
- salt and pepper to taste
- Boil the pasta and drain.
- Add it to a small casserole that has been buttered so as not to stick.
- Dot the pasta with the butter and place in the microwave.
- Set in microwave for a minute to melt the butter.
- Toss to blend the butter.
- Add the cheese a little at a time and melt 30 seconds at a time until melted.
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