Sometimes we just need a good comfort food—whether it’s to soothe our broken souls, reenergize our tired bodies, or just because it sounds tasty! I grew up on that blue box of mac and cheese. It didn’t matter how many times I’d had it, I wanted it again—every single day at lunchtime. I was a mac and cheese connoisseur, and everyone made it slightly differently. My grandma made it extra saucy so I could drink up that coveted orange sauce like a soup. My dad added extra butter, making it rich and creamy. And my brother added pepper to give it a kick.

I visited my grandparents’ ranch quite often. While there, every day at noon the firehouse alarm would go off and we could hear it from their ranch. Grandma would look at me and say, “What do you want to eat for lunch?” I would just smile at her because we both knew what I wanted. Then she would say, “Do I even have to ask?” and we would both start laughing. Mac and cheese was the first thing I learned to cook, and I remember feeling so cool making my own lunch.

Sometimes for dinner, my mom would tell me that Grandma was making mac and cheese and I’d get so excited…until I realized she’d made it from scratch. She even cut up bratwurst in it! As an adult, that sounds delicious. But as a kid, I would be so disappointed that it didn’t all originate from a blue box.

Looking back now, I don’t get the allure of the box mix. It’s incredibly processed and, honestly, not nearly as tasty as I remember. But now that I have kids of my own, they love it also. Kids always seem to want the box over homemade because it’s familiar. But trust me, this recipe is a crowd-pleaser, easy to make, and way better for you (yes, it’s still full of fat, but at least it’s not highly processed carbs!).

My mom first made this recipe and I tweaked it slightly, as I do with everything. My family has enjoyed this recipe as a side dish with ribs or something similar, and also as the main dish in a pinch. I hope you love it as much as we do! (For the perfect meal with your mac and cheese, check out my recipe for slow-smoked pork ribs here!)

Creamy Mac and Cheese

Ingredients

• 1lb elbow macaroni
• 1 stick butter, sliced
• 2C half & half
• 4-5C cheddar cheese, shredded
• 4C Monterey Jack cheese, shredded
• 2 eggs, beaten
• 8oz Velveeta cheese, cubed
• 1/4tsp salt
• 1/4tsp pepper
• smoked paprika to taste
• cayenne to taste
• bacon grease to taste

Topping

• bread crumbs
• 1 stick butter

Directions

Preheat the oven to 350°. Grease the casserole dish with a nonstick spray. Cook the pasta until tender. Drain the water, and then add the butter to the pot and stir until melted.

Add the half & half, all the cheeses, eggs, salt, pepper, paprika, cayenne (be cautious with this if serving to kids), and bacon grease. Stir until the cheeses are melted and everything is mixed together well.

Pour everything into the casserole dish. Mix the topping ingredients together and then spread on top of the cheesy mixture (this time, I was short on breadcrumbs, so I added in some hemp hearts–these are high in protein and omegas 3 and 6!). Bake for 30-35 minutes and enjoy!