Who doesn’t love Mac and Cheese? It’s the one food we’ve all been eating since we were kids, but there are thousands of ways to prepare it. Sometimes you enjoy it from a box, complete with its bright orange cheese powder. Sometimes you enjoy it at a steakhouse, with fancy cheeses and shaved truffles. This recipe comes to mind when I want home-cookin-comfort-food-Mac-and-Cheese. It’s a variation of a recipe my Mom has been making since I was a kid, and it takes the classic Mac and Cheese flavor of cheddar cheese, combined with the creaminess and melt-ability of Velveeta, and topped with a buttery crumb. Come to think of it, I have been told more than once that this was the “best Mac and Cheese I’ve ever had.” So here it is, my recipe for Everyone’s Favorite Mac and Cheese.
1 lb. elbow macaroni, cooked according to package directions
4 tbsp. butter, divided
3 tbsp. flour
3 ½ cups milk
8 oz. cheddar cheese, cut into cubes
12 oz. Velveeta, cut into cubes
¼ tsp. salt
¼ tsp. pepper
¼ cup seasoned bread crumbs
Cook macaroni according to package directions, drain and set aside. In a large stock pot, melt 3 tbsp. butter on medium-low heat. Whisk in flour, and stir until bubbly, 2-3 minutes. Add milk and half of the cubed cheese and stir until starting to melt. Add remaining cheese, salt and pepper and stir until smooth and cheese is melted, being careful not to let the milk boil. Fold pasta into cheese sauce and pour mixture into a 9 x 13 baking dish.
In a small skillet, melt remaining tbsp. butter on medium-low heat and add seasoned bread crumbs. Stir until starting to turn golden brown. Sprinkle evenly on top of macaroni. Bake macaroni in 375 degree oven for 25-30 minutes until bubbly.
Rosa dell Olmo Barbera d’Asti 2014