The Yummy Sauce of Cheesy Goodness

cheesy goodness, recipeTigger is a nut for mac & cheese.  As far as he’s concerned, it’s a food group.  In Honduras, we didn’t have very good access to cheese, so I sucked it up and bought him the nasty, orange, Kraft stuff.  However, once we had access, I started working on a recipe that tasted good enough to get him off the fake, chemical stuff.

Most recipes I’ve seen also require some oven time, which isn’t very practical for most of the travel we do.  By the time we hit Mexico, the recipe hit its maximum yumminess, while remaining practical.  So far I’ve prepared this in 4 different countries on 3 different continents.  I sometimes add chopped chile peppers, raw veggies, and some meat to add a bit of nutrition to it.

Tigger named the recipe “the yummy sauce of cheesy goodness.”  By popular demand, I’m sharing it with you.

The sauce also makes a great dip and is wonderful for nachos (we add bacon to it).  But, I do need to warn you ahead of time:  This sauce is nowhere near anything even remotely low fat, so eat at your own risk.  Don’t say I didn’t tell you ahead of time.

cheesy goodness recipe


Makes about 4 servings. If you need, check this out for conversions.

  • 1 package, dried pasta of your choice (we both prefer shell pasta)
  • 400 g table or heavy cream (crema mediana in Mexico; can use whipping cream if you can’t find any other)
  • 1/4 to 1/2 stick, butter (optional, but it really makes a difference)
  • 1 tsp salt (can add more to taste)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground black pepper (optional)
  • 1/2 tsp ground coriander (optional)
  • 150-200 g shredded cheese (the pizza blend is the best, but other 4-cheese blends work quite well)

Boil water for the pasta.  Once boiling, add dry pasta to water and prepare per package directions.

Pour cream into saucepan and cook over medium heat. Try to prevent the cream from boiling.  Once it’s hot, lower temperature to simmer.

Add butter and seasonings and stir until melted.  Add half the cheese and stir constantly until melted.

Add remainder of the cheese and stir continuously until melted.  Add more cheese, if needed, to achieve desired consistency.

Drain pasta and discard water.  Return cooked pasta to empty pot.

Pour cheese sauce over pasta and stir until well blended.  Let pasta rest for 3-5 minutes and serve.


Tigger loves this so much he often eats it for breakfast the next day without even heating it.  Yes, he’s weird.

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    • Don’t eat this right before a lab draw if they’re checking your cholesterol. LOL

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  1. Thank you for sharing!

    and in turn I will share this with my mom who even at the age of 77 and an incredible cook, would be happy eating Mac and Cheese for breakfast.

    One Christmas we actually bought her an cookbook that was entirely on Mac and Cheese recipes

    If you ever make it to Seattle, make sure you go to Beechers Cheese just outside of Pike Place.
    Someitmes you can view them making cheese.
    I have to tell you their Mac and Cheese and Grilled Cheese Sandwhiches make your eyes roll backwards with every bite!


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    • Too bad I never ran into that store with all the times I went to Pike! Why did no one tell me? Unforgiveable!

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  2. This would be a winner, not only for the kid but for the hubby too – noodles + melted cheese. No contest.

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    • Yeah, hard to go wrong with noodles and cheese.

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  3. with that title, i HAD to come see. yep. i love homemade mac and cheese! i usually make a bechamel and then add lots of cheese. i love the addition of ginger! will try. 🙂

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