Mac N’ Cheese

Working for a cheese company, I get a lot of variety and a lot of opportunities for free cheese. And Mr. Lumberjack got a recent job at a cheese company too, so we got double the cheesiness.

Since I had an opened block of aged cheddar sitting in a moist Ziploc and half a bag of shredded mozzarella, I decided eh…why not just throw it in a pot…my favorite style of cooking.

This recipe is so easy to cook and has some pow to that dish. It is all in the spices. Of course, I threw in some broccoli so I could feel better on clogging my arteries. Don’t stop, won’t stop am I right?

As always, dress it how you want. Recipes are meant to be tampered with. I like my Mac and cheese nice and cheesy, so I did a higher cheese to milk ratio. You have the foundation now, so do you boo boo.

Mac N’ Cheese

Makes 4 servings


2.5 tbs salted butter
2.5 tbs flour
2 cups unsweetened almond milk
2 cups elbow macaroni
1 tbs nutmeg
.5 tbs cayenne pepper
1 tbs dried oregano
1 cup shredded mozarella
2 cups shredded aged cheddar
2 cups broccoli florets
salt and pepper to taste


  1. Cook macaroni as instructed on box for al dente noodles. Drain the noodles.
  2. In a large pan, melt the butter. Mix in flour to make a rue.
  3. Mix in milk and stir until all lumps are gone.
  4. Stir in nutmeg, cayenne pepper, dried oregano and all of the cheese.
  5. After the cheese is melted, toss in noodles and mix well.
  6. Throw in broccoli florets and season with salt and pepper.
  7. Let sit for 5-10 minutes and then serve.


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