If you squint your eyes just right, you can see baby cherubs floating in this.
You guys.
Y’all.
Yew’ins.
You.
I need to show you something. And then I need to lie down. And then I need to talk about it some more because I can’t even take it. And then I need to rest again. And then I need to seriously get it off my chest because it’s almost too much to bear. And then it’s nap time. And then I need to – whoa. Ow. Okay.
Would you just look at this Mexi Mac ‘N Cheese. I mean would you just look at it. You almost can’t even see the dang shells in it because of all the melty creamy frickin’ cheese. This is what heaven looks like to the naked eye.
Shall we?
Grab some macaroni shells, some milk, butter, cheese, and your secret ingredient, some Old El Paso taco seasoning. SECREEEETS.
Now, this is going to seem strange, but just trust meh. Give the shells a quick rinse under cool water. Now put them in a sauce pan with the 2 cups of milk and the Tbs. of butter. And a little pinch of salt.
What you’ll do is bring the milk to a medium heat. You don’t want to boil it! Just get it to where it’s all steamy mcdreamy in the pot. And keep stirring. Then, lower the heat to low, and keeeeep stirring. For probably 10 to 15 minutes. Stir stir stir. And watch the milk cream up before your very eyes. Get it to where the pasta is al dente. Oh man, this is so ridiculous.
It should look like this. Such gorgeous pain.
And then you add a cup of shredded cheddar cheese and taco seasonings, stir stir stir. Are you even kidding.
Then you serve! If you can even get it from the pot to little bowls. I almost couldn’t.
Garnish with freshly chopped cilantro and gaze longingly into its eyes. Well, for the .2 seconds before slamming into your face.
Just keepin’ it real.
More Pasta, Please!
For more pasta inspiration, try these:
*Get. This. In. Your. Belly. For more musings, visit Bev’s blog at Bev Cooks and her Tablespoon profile.
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