Although I post mostly sweet treat recipes I'm a mac & cheese gal. Since I took to the stove I've tried plenty of recipe combinations. I've searched high and low for the perfect mac & cheese; one that's crispy on the outside and yet creamy. I've done the work and I finally found it! Behold the best homestyle mac & cheese you'll ever make. If you are like me then this is a staple go-t0 holiday side dish. However, I must warn you! It's very delicious, it is not low fat, and you will eat more than 1 serving!
- 6 - 8 cups cooked elbow pasta (about 2-3 cups dry)
- 1/2 tsp sea salt
- 1/2 tsp vegetable oil
- 7 tbsp. unsalted butter
- 1 1/2 - 2 cups Velveeta original cheese
- 1/8 cup all purpose flour
- 1 cup shredded sharp cheddar
- 1/4 cup Panko bread crumbs
- 1 cup milk
- Bring a medium size pot 3/4 the way full of water to a boil. Once at a boil, carefully drop in the dry elbow pasta. Stir the pasta and add sea salt and oil. Bring heat down to medium, with the lid off cook for about 10 minutes or till al dente. Once ready drain the pasta and poor into a 9 inch baking dish. Mix in 1 tbsp. butter.
- Cut Velveeta cheese into small quarter size cubes and set aside.
- In a medium sauce pan on high heat melt remaining butter. Then whisk in flour, once dissolved, bring to low heat and pour in milk.
- Add the Velveeta cheese and stir until mixture is well combined.
- Taste mixture and add more salt, milk, or Velveeta as desired.
- Poor the cheese mixture over cooked pasta and combine. If you used a large enough sauce pan you can also poor the pasta into the cheese mixture and then back into the dish.
- At this point if you feel the mac and cheese is not creamy enough, make another batch of the Velveetamixture or add 1 -2 tbsp. cream cheese to the mac and cheese.
- Spread mac and cheese evenly into the dish and sprinkle the bread crumbs and sharp cheddar cheese on top.
- Baked at 375 degrees F 20 - 30 minutes or until bread crumbs appear toasted.
- Serve hot & enjoy!
- Note: It's best to prepare in advance and bake 45 min. before serving.
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