Mac And Cheese

Posted on 14. Jun, 2008 by Rob in All, Food, Life, Musings, Older

There are thousands of different recipes out there for mac and cheese. Some varieties add exotic extras that can boost this classic into a designer dish. I know of no other dish that has the comforting qualities and powerful nostalgia as potent as macaroni and cheese. My favorite rendition of this meal is the simplistic approach. Velveeta is a bizarre concoction that really only serves a few purposes. It is easy to melt and blends with just about anything. Mac and cheese needs to be smooth and creamy in my book so this is usually the cheese (and I use that term loosely) of choice for me.

Here is my mac and cheese recipe that I adore. It is simplistic, relatively cheap and tastes wonderful.

Ingredients:

24oz. macaroni noodle, fusilli or rontini (amount may vary by pasta)
14-16 oz. Velveeta cheese (cubed)
1/2 cup butter (yes, margarine works but it’s a shame)
1/2 cup flour
4 cups milk (no, skim will not work as well)
1/2-1 cup shredded cheddar cheese
4 slices buttered bread (cubed)
salt, pepper and onion powder to taste

Directions:

Butter 13×9″ casserole dish
Cook macaroni or pasta (al dente) and cool
Melt butter in large sauce pan and add flour to create a roux
Add milk to roux (let sit on counter for a while to warm a little) and whisk until blended and warm
Add cubes of Velveeta to the sauce (a few at a time) until fully melted
Season to taste (this is where you can get inventive if you want but I find onion powder, salt and pepper work great)
Put macaroni in buttered casserole dish and pour cheese sauce over top
Sprinkle shredded cheese over top
Cover with buttered bread cubes
Bake at 350F for 20-30 minutes until bubbly
Broil a few minutes to brown bread to a crispy brown
Let site a few minutes to set up and cool
Enjoy!

As I said earlier there are literally thousands of variations to this recipe that can be used. Add some browned and crumbled Italian sausage for a unique kick. Personally I like it simple so this is the way I keep it.

If you have other suggestions or want to share your own recipe please feel free to leave a comment!

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