mac-n-cheese
Journal

Kindergarten Garlic Mac & Cheese

Disclaimer: Despite what my husband and kids think about my cooking (that I’m the best cook in the world) I’m not a REAL chef! I’m simply the only chef in the house. I refuse to waste precious calories on anything I don’t love, which is why I cook just about every night.

My love of food can be traced back to the tasty Cuban dishes my mom made for my brothers and me. In other words, if one of the ingredients is garlic I’m a happy camper. Many people don’t realize Cuban food is not spicy, but almost every dish loaded with it. Back in the day I looked for ways to add garlic to everything I ate.

Crazy as it sounds, my brother Carlos and I loved the taste of garlic and cheese so much that those two ingredients became our after school snack for awhile. We’d dash to the kitchen, take a large spoon, cut up American cheese slices into pieces that fit on the spoon, sprinkle them with garlic powder and hold the spoon over the stovetop until the cheese melted. My poor mother wondered why her spoons were burned! By the time I was in second grade Carlos and I had figured out a better way to eat cheese and garlic.

Before the days when Kraft Mac and Cheese was a staple in American homes Carlos and I would whip up our own creation. Don’t forget we were absolutely addicted to garlic! Can you imagine our breath on the playground? Looking back I can hardly believe my mom allowed us to use the stovetop since I don’t think we were older than about 5 and 7. Maybe she wasn’t home at the time.

This is our “Cubanized” version of mac & cheese.  At the time we didn’t measure anything because like I say, we were in kindergarten and second grade!  So I’ve gone back to the kitchen and recreated it to find the right proportions.  

mac-n-cheese
mac-n-cheese

Kindergarten Garlic Mac & Cheese

      

November 8, 2015

This is how Carlos and I made our Cuban version of mac & cheese-- quick and dirty. Honestly at the time we didn’t measure anything because like I said, we were 5 and 7 years old! So I went back to the kitchen and recreated it to find the right proportions.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: Serves 6 - 8

Ingredients

Pasta shells or elbows - 16 oz. package

Whole milk - 2 cups

Butter - One tbsp.

Velveeta Cheese - 10 oz. cut into cubes

Grated cheddar cheese - 2 cups

Garlic powder- 1 tablespoon

Salt and Pepper to taste

Directions

1Bring a pot of water to a boil and cook the pasta according to package directions.

2In a separate saucepan, heat up the milk, butter and cheeses.

3Stir in the salt, pepper and garlic powder.

4Mix until the cheese melts and the consistency is that of a thick sauce.

5Drain the pasta and place it back in the pot.

6Stir in the cheese sauce.

7

Best if served immediately or eaten right out of the pot like my brother and I used to do!

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