As I sit in my house riddled with sickness, scrolling through Pinterest, and scarfing down Vitamin C tablets I came across a macaroni and cheese recipe. Pondering why on earth Americans, and Italians, and the French (well, maybe everyone) wants to carbo-load I thought why not go all out for a change. So here is my (probably the best) homemade Cheese Pasta:
No it is not a big bowl of butter in the bottom left corner, but 4 oz. of Velveeta! (Yes I know I am going to have to post a 3,000 mile workout/running plan after even smelling this recipe):
4 cups of pasta (this served about two people, as the main dish)
2 cups milk (I found that is was good to start with, even though I had to pour some out after the pasta cooked)
1 tablespoon of salt
4 oz. Velveeta
Bring pasta and milk to a simmer. Be careful not to boil the milk!
Once simmer begins (ha), turn heat to low and cook for 12-15 minutes.
ADD VELVEETA!
and stir.
Also milk masks are a great way to refresh and brighten your skin, if you have too much milk (aka your pasta is still drowning in it you should have half the milk you started with), slather it on your face while you finish the rest of the recipe.
Let pasta stand for 5-10 minutes to let sauce thicken (and so it can easily set in your arteries).
That plant in the picture is just there for show, I can honestly say I have no clue if it's mint or just a leaf. So, if you want to enlighten me go ahead!
This recipe is actually VERY GOOD, but I may have put a little to much milk. Next time, or maybe after I die, I will probably use half the amount of milk. Also, if you guys have any homemade AMAZING recipes I would loveee to maybe know them. But mostly no, my life is pretty distraught right now with the amount of carbs I inhaled.
C'est la vie.
Alexandria
Alexandria











