Thursday, April 27, 2017

Grandfather's Homemade Mac and Cheese

My grandfather, Lee, recently passed away and he was a really incredible human being and a wonderful role model for our family. Everyone who met him was inspired to be a better person and I can only hope to one day have his strength of character. I was reflecting on his life with some of my family and we all remembered his amazing baked mac and cheese that he would make for us when we were younger and I just had to find the recipe and make it again to share it with you all. Since, that's kind of my thing. I know this will bring back a lot of great memories for my family and I hope that the rest of you will enjoy this delicious recipe for Homemade Mac and Cheese!

Mac and cheese is one of America's favorite foods and definitely a comfort food for me. There's just something magical about pasta covered in creamy, cheesy goodness and the homemade variety is on a whole other level than any boxed stuff. I have had many different varieties of homemade mac and cheese and have even made the dish in restaurants where I worked as a cook. By the way, Mac and Cheese was one of the best selling dishes I made at multiple concepts. People love this stuff.

Another great thing about mac and cheese is that it is simple and easy to make. Even this homemade version is fairly simple and yet it ends up being incredibly flavorful. The only change I made to the original was to use whole wheat pasta because whole grains are much more nutritious than processed grains like regular pasta. I highly recommend making the switch to all or mostly whole grains throughout your diet. Just make sure you read labels carefully because a lot of products will be labeled as "whole grain" or "whole wheat" but will actually only contain a small proportion of whole grains and are mostly processed or refined grains. Look for products that say "100% whole grain or whole wheat" because they will be made with nothing but the highly nutritious whole grains that you want. 

Grandfather's Homemade Mac and Cheese



  • 8oz Penne Rigate, uncooked
  • 8oz Rotini, uncooked
  • 6oz Cheddar Cheese, shredded
  • 6oz Monterrey Jack Cheese, shredded
  • 2 12oz cans Evaporated Milk
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper


  1. Preheat oven to 350 degrees F. and grease a 9x13 Pyrex Baking Dish
  2. Cook pasta according to directions.
  3. Mix together cooked pasta, cheese (save 2-3 ounces of cheese for the top), evaporated milk, and spices in your baking dish, top with reserved cheese.
  4. Cover and bake for 1 hour, removing the cover for the last 10 minutes.
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