Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).
HOW TO MAKE MAC AND CHEESE
If you’ve never made homemade mac and cheese before, it can seem a bit daunting. But don’t worry, we’ll break it down and take it step by step!
- Boil the pasta, drain.
- Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
- Cook the sauce until it’s nice and thick.
- Add in shredded cheeses, stir well.
- Combine cheese sauce with cooked pasta.
- Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
- Top with the rest of the mac and cheese, top with more shredded cheese.
- Bake and prepare to thoroughly enjoy!
You’ll Need:
16 ounces of elbow macaroni (3 cups).
3 tbsps of butter or margarine.
1 ½ cups of milk, divided.
2 large lightly beaten eggs.
1 lb (16 ounces) cubed (½ inch) Velveeta cheese.
8 ounces of shredded Kraft Milk cheddar cheese (divided).
8 ounces of shredded Kraft Monterey Jack cheese.
1 tsp of salt.
1 tsp of freshly ground black pepper.
How to:
Cook the macaroni and drain well then pour in a large mixing bowl. In a saucepan, melt on low the Velveeta cheese and ¾ cup of milk until melted stirring constantly. Mix together the melted cheese with the pasta. Add in butter, ¾ cup of milk, eggs, 1 cup of shredded cheeses, salt and pepper. Mix well together and place in a 2 quart baking dish. Top with the remaining cheese. In a preheated oven to 375°, bake for 25 minutes. Serve while still hot. Easy, peasy, creamy and cheesy! This mac and cheese is just perfect, if you are a mac and cheese lover, you will fall in love with this baby right here! You’ll thank me later.
