Helpful Hints!

Today is the first issue of my once a month "Hannah's Helpful Hints"!

Rebecca Janisch, Northern WI asked: "What is your best recipe for Homemade Mac-and cheese?"

My best, and most successful homemade mac-and cheese is:

6 cups of water (Or however much you'd like, not picky)
2-3 cups of elbow noodles (You can use other noodles if you'd like...)
1-2 cups of Shredded American cheese (Any kind of cheese is really good in this mac-and cheese recipe. One of my other "top picks" would be Pepperjack cheese)
1/4 - 1/2 cups of Milk
2-4 Tlbs. of Butter
Finely chopped fresh (or dried) Basil
Dash of salt
A "Crank" of pepper
(Optional) cubed hard salami

Bring the water to a boil, add the noodles, and sprinkle some salt into the water to keep the noodles from sticking. Cook noodles until nice and tender, about 4-6 min.
Once the noodles are fully cooked, drain the water from the noodles, add the cheese, milk, and butter, and hard salami (optional). Salt and pepper to your taste...
There is no exact measurment for the cheese, I put in about one cup, taste it, if it needs to be more cheesy, add another cup. Another tip would be if it's too thick because of the cheese, gradually add more milk.
I think the biggest part of homemade mac-and cheese, is that you get it to the right TASTE. Taste it a lot to see if you need to add a little something more. Taste it before you add the salt and pepper to see if you really need it. :)
This is a delicious, quick meal that you can have for lunch. Something on the side that goes well with this is: Fresh fruit (Grapes and such), applesauce, or a salad.
Bon-appetite!!!!!



Hannah Jo