The number one thing I craved after we finished our five month healing cleanse a few years ago was homemade mac and cheese, so I made up my own version. I think I died and went to heaven.
Ingredients:
1 package pasta shells, cooked according to package directions
½ cup butter
1 t sea salt
1 t freshly ground pepper
2 T corn starch dissolved in 1/4 cup cold water
2.5 cups half & half or heavy cream
½ lb (0.25 kg) block mozzarella cheese, grated
½ lb (0.25 kg) block cheddar cheese, grated
¼ cup bread crumbs
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare pasta shells, cooking for lower end of recommended cooking time. Rinse with cold water (important!) and set aside.
3. In a large pot, melt the butter, and add salt & pepper, then add corn starch water and stir till smooth.
4. Remove pot from heat and add cream.
5. Return to heat, and bring to a slow boil, stirring constantly as mixture thickens.
6. Turn stove off, add grated cheese, stirring until melted.
7. Add cooked shells, stirring gently until all shells are covered in sauce.
8. Pour into a large baking dish and sprinkle bread crumbs over the top.
9. Bake uncovered for 30 minutes.
10. Let cool for 15 minutes before serving.
Plum Hill 