See the image above? That’s the macaroni and cheese that I grew up on. It was artificially flavored, dyed and full of preservatives – and yummy as can be. I cannot tell you how many times that was my quick dinner before swim practice or an easy lunch when I was home alone from school. And I loved every single bite (hey, I still buy the stuff on occasion . . . what can I say? I have a soft spot for the unnatural goodness).
When I heard about Kevin at Seriously Good and Cookiecrumb from I’m Mad And I Eat having a little mac and cheese off, I was intrigued. And then I was psyched. Mac and cheese?!? My FAVORITE!!! But life got the best of me and I didn’t finish this post in time (since all the hoopla was happening yesterday). Nonetheless, this was a great dish that I had to share.
This isn’t your traditional mac and cheese though. For one, I really wanted cheese tortellini, so I used that instead of macaroni. And the sauce is a three cheese variation of alfredo sauce . . . it is lower fat than a traditional alfredo sauce though. I definitely recommend my cheese combination of Dubliner, Asiago and Romano – YUM. (For the record, I really, really, really LOVE cheese . . . like really.)
So ultimately, this means that I can also continue my legacy of having never made traditional macaroni and cheese. (Geez, there is a lot of ‘traditional’ in this post . . .) I’ve never made it and I don’t intend to anytime soon. Kraft (and Annie’s Natural . . . yum, that stuff is great and FORTUNATELY is more natural) do a great job of it already.
1/4 cup butter
1/2 cup evaporated milk
1/2 cup of three cheeses (I used equal parts of Dubliner, Asaigo and Romano, definitely recommend this combination)
salt and pepper to taste
Serve over pasta of your choice – 8 ounces of pasta will yield 4 servings.