It was a jokingly cool September day here in Cheviot and the leaves were starting to fall, the pumpkin spice was... pumpkin spicing... Just kidding. I will not do that to you. I will not write a whole book before I show you a recipe. Below you will find a short easy recipe for an inexpensive meal that will "stick to your ribs" and be approved by all ages even those adult toddlers you feed. Collectively, if I had to by everything to restock my shelves it would total out at $10 (not including meat) and that would not use all of the ingredients completely leaving them to be used in other meals as well.
You will need the following items*:
Elbow Pasta (Can be done with literally any pasta)
Liquid Gold a.k.a. Velveeta Cheese
Pepper and Complete Seasoning
*I used store brand for everything above.
Boil pasta. Drain and set aside.
Next, brown your meat. Season with Pepper and Complete Seasoning.
Once cooked, drain and return to the pan.
Add pasta back in to the pan with beef.
Turn heat to medium high.
Add about a 1/3 cup of water to the pan and let it come to a boil
Roughly cut 1/3 of Velveeta cheese block into 1 inch cubes (or at least in strips) and add it to the pan.
As the cheese starts to melt, mix together by folding the pasta and beef over itself. Once the cheese is almost melted add shredded mozzarella to the mix and a splash of milk.
Mix together, lower heat and let simmer till the sauce thickens. ( I did not cover ours and it was fine)
As the sauce gets close to the consistency you like, turn off the heat.]
Do not remove it from the burner.
Mix together one last time and then sprinkle shredded Parmesan on top; the residual heat will melt the Parmesan.
Plate and serve.
OK. Now I will talk a little bit. You might be saying, "Ashley this is such a vague recipe". I know, but that is what makes it so easy. I feed two people in my house which is a challenge in itself so it is really hard for me to follow recipes that I see on the internet. Even adjusting this the way I did it still fed us a pretty good portion and I had enough to have for leftover lunches for two days.
This recipe can be adjusted for servings as well as for preferences. I personally like thick cheesy mac and my husband likes it to be a little thinner. Have visitors coming over double it up or triple it even and take it to a potluck. If you like the consistency to be different let it simmer for more or less time. You can adjust anything on the list as you need. If you like to cheese it up, do it!
When I made it for us, it went like this: For the pasta, I just followed the serving sizes on the box. I used roughly 2/3 lbs of beef, and did not measure the water or milk before I put it in. When it came time to add the Velveeta I literally only had a third of the block left so I threw it in there. When it came time for the shredded cheeses I just kinda sprinkled till I was content.
Don't make it harder than it has to be.
Let us know if you try it! Tag us in your photos on Facebook or Instagram.