My mother-in-law and I have a difference of opinion about Macaroni and Cheese recipes. I like to put all sorts of different cheese into it and either cook it in the crockpot or bake it in the classic style. She likes to use only Velveeta and cook it over the stove. Hmm, the problem in my smugness, is the kids and my husband usually prefer her version.
I have a hard time letting go of my holier than thou attitude about Macaroni and Cheese recipes, but I have to face the music that my version, while perhaps a bit healthier, a bit more exotic, just can’t compete for taste with my family. So I decided to compromise, using a little bit of both worlds to create a new version of the dish last night. It did seem to pass the test, and everyone asked for seconds. I find it a little bland compared to what I am used to, so feel free to spice it up a bit or leave it alone, whichever suites your family’s taste.
I went ahead and used the Velveeta, but also added some sharp cheddar cheese plus garlic salt and onion flakes. After cooking it over the stove, I placed it in a baking dish and sprinkled bread crumbs on the top before baking.
This makes a family size Macaroni and Cheese that fits in an 13 x 9 pan.
Ingredients:
16 ounces elbow macaroni
4 tablespoons butter
1/2 cup all-purpose flour
4 cups milk
2 cups shredded Cheddar cheese
16 ounces cubed Velveeta
Directions:
1. In a large pot, to which you have added a pinch of salt, boil elbow macaroni until al dente. Drain.
2. In a medium saucepan, over medium heat melt butter. Whisk in the flour. Then, add the milk and cook until it thickens and just starts to boil. Turn the heat to low, add all of the cheese and stir until it is completely melted.
4. In a large bowl or the pot in which you originally cooked the pasta, mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
5. Pour everything into a greased 13 x 9 dish. Bake in a preheated 350 degree oven for 30 minutes. Let the dish stand 10 minutes before serving.
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