Classic Mac and Cheese is the recipe my Mom made every week growing up. Comfort food at it’s finest!
I wanted to share my Mom’s Classic Macaroni & Cheese recipe I served at my Cozy Lunch at Home party! Again, you could totally use shredded cheddar in this throw-back dish but…Velveeta is just really the way to go IMO.
Classic Mac and Cheese
1-1/2 cups dry, short pasta
3 Tablespoons butter
2 Tablespoons flour
salt & pepper
2 cups skim milk
8oz Velveeta, cut into cubes
- Cook pasta until al dente, drain and set aside. Heat oven to 350 degrees.
- Melt butter in a large saucepan then sprinkle in flour and dashes of salt & pepper. Whisk for 20-30 seconds, giving the flour taste a chance to cook out.
- Gradually add milk in 4 or 5 batches, whisking well between each batch to avoid lumps. Cook on low, stirring frequently, until sauce is thick and bubbly. About 10 minutes.
- Take saucepan off the heat and stir in Velveeta until melted. Add in cooked pasta, then pour mixture into a greased, 1 1/2 quart casserole dish (it will look like there’s too much sauce, but it will bake into the pasta.) Bake for 35-40 minutes until top is golden brown and bubbly!
SUPER short ingredient list and ridiculously easy to make. Tip: make sure you don’t leave the vicinity of the kitchen while your sauce is on the stove, as the milk will burn on the bottom of the pot if you don’t stir it often enough. Other than that – easy peasy…and SO cheesy! Sorry, I couldn’t resist… ;)
Let’s get technical: PC or Mac?
I use a PC at home, but a Mac at my new job. I’m already finding myself trying to do Mac shortcuts on my PC keyboard – ahh!!