This homemade mac and cheese recipe is absolutely yummylicious! I am sharing some recipes I’ve created in honor of National Italian American Heritage Month. Write them down in your favorite cookbooks and let me know how they turn out for you.
I created this one because my family wanted a homemade macaroni and cheese option. I barely got a taste before it was gone!
Preheat oven to 350
Add 1 package (16 oz) DaVinci Twists (100% Duram Wheat Semolina) to boiling water
*Boil on medium high, (7) temperature, to keep your pot from boiling over, for 12 minutes
Add to cooked and drained noodles the following:
1 cup milk *whatever kind you like, I used 2%
2 tablespoons of butter
1 ounce of cream cheese
2 cups sharp cheddar cheese
Sprinkle with salt and pepper
Stir over medium heat until blended together and the cheese melts
*For an extra treat, stir in your favorite cooked protein, bacon would be awesome!
Add to cookware baking dish
Top with 1 additional cup of sharp chedder cheese, then cover with Emeril’s Panko bread crumbs (Italian seasoned)
Bake at 350 for 10 minutes.
*If you don’t want the topping, you don’t have to add it, but there is something special about that crispy cheese topping that was a hit!
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