3 cups macaroni, uncooked

2 eggs

½ cup heavy cream

1 ½ cups milk

Salt and pepper

Garlic (optional, but not really)

A ton of shredded cheese (do not buy pre-shredded cheese! It melts weird and will make you sad)

Instructions:

• Preheat oven to 350 degrees
• Cook your macaroni noodles according to box/bag instructions, just don’t overcook! Drain, and then put back into the pan.
• Grab a large bowl and combine the milk, heavy cream, eggs, and at least three cups of cheddar cheese. Stir. Pour it into the mac and cheese already cooked into the pan. Stir.
• Add salt and pepper. Dash of garlic powder. Got some paprika? Sprinkle some in too. The most important thing I can tell you today is that Flavor isn’t just a magazine from Living Single.
• You can add cayenne pepper, basil, thyme, oregano, and/or chili powder. Think cajun. Consider how much spice your guests would appreciate, then add a little more.
• Stir.
• Pour everything into the baking dish. Make sure everything’s evenly distributed. Sprinkle some more cheese on top, then pop it in the oven for 45 minutes, or until top layer is light brown.

This internet recipe was modified from the original to use work-appropriate language. If you add breadcrumbs or vegetables or make it too creamy, it is no longer mac and cheese; it is a casserole. I don’t make the rules. -ZK