Okay, Nolan’s Foodies, listen up, ’cause we ’bout to make some mac and cheese that’s gonna have everybody talkin’. First things first, grab a big pot and fill it with 3 cups of milk, 3 cups of water, and a tablespoon of butter. Put that pot on the stove over medium-high heat and let it do its thing, getting ready to bubble.

Once it starts to boil – like, a real good boil, not just some shy bubbles – toss in your gluten-free macaroni. Cook it according to the package directions, but keep an eye on it, friend! You gotta stir it every now and then so it doesn’t get all clumpy and stuck together. Nobody wants a clumpy mac, period. Return to sender. Okay somebody!

When those noodles are just right – you know, al dente, not mushy – take the pot off the stove and turn that heat off, boo. Drain the macaroni in a colander and set it aside. We ain’t done with it yet!

Now, put that empty pot back on the stove over medium-low heat and add 3 tablespoons of butter. Let that butter melt and coat the bottom of the pot, gettin’ all nice and smooth. Then, add your gluten-free flour – that’s our little secret weapon for makin’ it extra creamy, no eggs needed! – along with 1 ¼ cups of milk, and all your seasonings: salt, pepper, garlic powder, onion powder, dried mustard, and a dash of paprika for that extra somethin’ somethin’. Whisk it all together until it’s smooth as a baby’s bottom.

Let that mixture simmer for 2-3 minutes, until it thickens up a bit. You’ll see it get all luscious and creamy. Then, stir in your cheese – and don’t be stingy with the cheese, okay? The more cheese, the better!

Turn the heat down to low and let that cheese sauce simmer for 5-10 minutes, or until all that cheese is melted and blended and dreamy. You want it to be all gooey and perfect, ready to coat every single noodle. Trust me, this mac and cheese is gonna be everything. It’s gonna be chef’s kiss. Your family and friends are gonna be begging you for the recipe. Just wait and see.

Old fashioned Way

1 pack of Extra sharp cheese, sharp,

1 hunk of cooper cheese from the deli. 

1 pack of Philadelphia cream cheese

1 stick of butter

1  can of carnation milk and a little regular milk. 

Alright, Nolan’s Foodies, let’s elevate this mac and cheese to another level. This time we are going to rely on the influence of our ancestors. First things first, you gotta get your cheese right. You can either cut your cheese into small cubes – you know, get a little fancy with it – or you can just grab a bag of shredded cheese, ain’t no shame in that game. But make sure you got one whole pack of triple cheddar cheese for the top, because, the top is the most important part.

Now, for the seasonings. A little sugar, a little salt, and a little pepper – you know the drill. And remember, let your ancestors guide your hand, chile! They know what’s best.

Put all that cheese – cubes or shredded, whatever you chose – and some butter into your hot, cooked gluten-free macaroni. Then, pour in some milk – not too much, just enough to make it creamy and luscious. And now, the grand finale: top that mac and cheese with the whole pack of shredded triple cheddar. Don’t be shy, pile it on high! (bars)

Bake it until the top is golden brown and bubbly, like a dream come true. You want that crispy, cheesy crust, you know what I’m sayin’? This mac and cheese is gonna be so good, it’s gonna make you wanna slap your… leg! (You thought I was gonna say momma, nope, I don’t want that smoke and neither do you!) Get ready for the compliments to roll in, because this mac and cheese is about to be legendary.