Never made homemade mac n cheese, so I thought it was past time to try it. Found the recipe last night on Pinterest and ended up going to the store directly after church today, just so I could get the two ingredients I needed to get started making it. Always loved mac n cheese. However, only the homemade kind! LOL
It turned out delicious. Next time, I will add a little more milk and elbows. Would like it a little more creamy. (Recipe states add milk for creamier and add flour for stiffer version.) Also, increased the amount on both cheeses! Enjoy :)
Old-fashioned Mac n Cheese
8 ounces uncooked elbow macaroni (next time will use full 12 oz. package)
1 stick butter
1/2 cup all-purpose flour
2-1/2 cups milk
6 ounces Velveta cheese (small chunks - can also use American - used 8 ozs of Velveta)
8 ounces Cheddar cheese, shredded and divided (used 16 ozs - can also use white, sharp, mild, whatever you prefer)
1/8 tsp. nutmeg
1/8 tsp. cayenne (red pepper) or to taste
Sea salt to taste
Pepper to taste
Preheat
the oven to 350 degrees.
Cook the macaroni according to package directions and
drain well. In a large heavy saucepan, melt the butter. Whisk in the flour to
make a paste. Gradually whisk in the milk. Bring to a simmer over medium-low
heat, whisking, until thickened, about 2 – 4 minutes. Add the Velveeta and 2/3
of the Cheddar, salt, nutmeg, cayenne, and pepper; whisk until smooth. Stir the
cooked macaroni into the cheese sauce. Put into a 2-quart baking dish which you
have sprayed with non-stick cooking spray.
Bake uncovered for about 20 – 25
minutes until bubbly and lightly golden. Remove from oven and top with
remaining Cheddar cheese; place back in the oven for about 5 minutes until
cheese melts. Allow to stand for 10 minutes before serving.
NOTE: if
you prefer a creamier sauce, add more milk, and if you want a stiffer version,
add more flour.
~ Christi T :)
May God bless the work of your hands!
Christi - Haute Crafty Creations
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