I’ve been making this roughly forever. Which means the recipe is so long gone. But I’m going to do my very best to try to put some actual volumes to it. Either way it’s very forgiving so if you get close and adjust for taste, it will be “dewlicious” (trademark of Maddie).
My personal take on macaroni and cheese falls dead-center between Martha and trailer park. I love the taste of a true cheddar béchamel and I love the creamy consistency (and stability ) of Velveeta.
So here’s their bastard child.
Get started boiling 1 lb. pasta in hot salted water. I *love* the Cellentani for this. The corkscrewey goodness is just perfect for this sauce.
Take 1/3 stick of butter and melt it in a pot. Add enough flour (about ¼ C) to make a nice thick roux.
Cook your roux for a few minutes. Add 4 C. milk. The best way to do this I have found is to heat the milk 2 C. at a time in the microwave for 2 minutes, then add to the roux. You can do it dead cold, and it works. But it takes roughly…FOREVER to thicken.
Add 1 t. white pepper (ground) about 1 to 1 1/1 T. salt (you know I love my Himalayan sea salt. It’s pink hey), this is to taste but I prefer more than less in this (some of it’s going to depend on how heavily you salt the water in the pasta). Add 1 T. ground mustard powder and 1/2 t. Cayenne if you like it spicy like we do (even the kids will eat this but I use low heat Cayenne).
Cook until thickened and bubbly.
Add pound of Velveeta sliced. Yup I said it, a pound. I typically use the 2%. It does have less fat (cause I’m saving calories, y’all) and works fine. Cook until melted.
Add 2 C. shredded sharp cheddar cheese and cook until melted.
Add pasta to a deep 13X9. Since I’m usually taking this somewhere, I use the tinfoil pans, which work nicely for this recipe.
Add sauce and stir. A LOT!!
Cover tightly with foil and bake for 35-45 minutes at 350 degrees. I usually broil the top for just a bit of browning. If you’d like you can also add shredded cheddar to the top and hit it with a broil. You know, for a wedding or something.
Serve and enjoy.
- 3 T. Butter
- 6 T. Flour
- 4 C. Milk
- 16 oz. Velveeta
- 2 C. Shredded Cheddar
- 16 oz. Macaroni
- 1 1/2 T. salt
- 1 t. white pepper
- 1 T. mustard powder
- 1/4 t. Cayenne pepper
- Start water boiling and cook pasta to al dente (I use Cellantini and cook for 12 minutes).
- Melt butter in large pan. Add flour and cook for several minutes on medium low until bubbly. Add 4 C. warmed milk and cook until thickened, then add spices (salt, pepper . Add Velveeta (sliced or cubed) and cook until melted. Add Cheddar and cook until melted. Drain pasta and add to large deep 9X13 pan. Add cheese sauce and mix. Cover with foil and bake 30-40 minutes. If you wish the top to be browned, broil on low until browned.
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