Creamy Macaroni and Cheese
If you are like me, you have tried several homemade versions of macaroni and cheese. Kids love it, parents will eat it – mac and cheese is a win win for the whole gang.
I usually have a strict no processed cheese rule. I don’t buy american cheese slices for sandwiches or anything like that. However, there are a few things I will break that rule for and this macaroni and cheese recipe is one of them. I grew up with Velveeta cheese sauce. My mom made it when we had baked potatoes and broccoli. I don’t make it very often – like maybe I have made it twice in the last 20 years! But – my kids LOVE it when I do. Because I don’t make it often, it is very nostalgic for all of us.
The recipe starts like any basic mac and cheese recipe with a roux – butter, flour, milk, and cheese. You will use mostly cheddar cheese but also the Velveeta. That is what makes it so creamy. If Velveeta isn’t your thing, no problem – just use 4 cups of cheddar cheese. It will still be delicious! Can you go wrong with macaroni and cheese? I don’t think so! Also, you don’t have to limit yourself to cheddar – go ahead and try some other cheese – gouda, monterey jack, havarti – all good choices. It is okay to try new things – I promise!!
Creamy Macaroni and Cheese
This macaroni and cheese will be a family favorite and ones the kids will surely love. It is easy and delicious, perfect for lunch or dinner.
Ingredients
- 16 oz elbow macaroni noodles
- ½ cup butter (8 Tablespoons or 1 stick)
- ⅓ cup flour
- ¼ tsp dry mustard
- ½ tsp salt
- 1 tsp worcestershire sauce
- 3 ½ cups milk
- 3 cups sharp cheddar cheese shredded
- 8 oz Velveeta cheese cut into ½ inch cubes
Instructions
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Boil noodles according to the package directions.
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In a medium sauce pan, melt the butter over medium heat. Add the flour and stir until it is combined and bubbling. Immediately add the worcestershire sauce, mustard, and salt and stir for one minute. Add the milk and stir continually until the mixture starts to boil and thickens. Keep stirring so it does not burn on the bottom.
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Once the milk mixture has thickened, turn the heat to low and add the shredded cheese. Stir until it is all melted. Add the Velveeta cheese and stir until it is all melted. Remove from heat.
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When the noodles have been drained, transfer to a serving bowl. Pour in the cheese mixture and stir until combined. It will thicken slightly as it begins to cool. Enjoy!
