The best kind of macaroni and cheese, is the types of cheese you use. Sure, if you’re short on cheese or only like a certain flavor it will taste amazing. But try tricking your tastebuds and give them some sizzle with more variety of cheeses in your macaroni. Tuesday night I made mac’n’cheese and used FOUR types of cheese! Heaven in my mouth.
- Monterrey Jack
- Havarti with Jalepeno peppers (you know the kind, that are little specks of peppers?)
- Old cheddar
Add that up and you get this:
The key with having this macaroni and cheese isn’t eating it by itself, or even with ketchup. No no, you must go out and get some tomato juice. You’ll find these tiny cans of tomato juice in the apple juice/cranberry juice section of the grocery store. When I first cooked this for my boyfriend a few years ago, he was totally skeptical about having it with the tomato juice—which I assured him that I couldn’t have it without it. Now I have converted him, hahahhhaaaaaaaaaaaaaa. That was supposed to be an evil laugh.
Here’s the juice. I’ve been taking a lot of pictures lately from the kitchen. We’ve changed our lighting in there, and it’s way “whiter” looking—it’s so much easier to SEE things.