Creamy Mac and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds (24 oz) medium shells pasta (or any pasta of your choice)
1 pound (1 box) Velveeta™ cheese (cut into cubes)
7 cups whole milk
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Directions: |
Directions:1)Preheat your oven to 350 degrees, set aside a 13x9 baking dish.
2) In a medium-sized pot, pour in the whole milk and heat it over low heat. Gradually warm it up without letting it boil, which should take approximately 15 minutes.
3) While waiting for the milk to heat, boil a large pot of water. Cook the pasta in the boiling water until it is almost done, maintaining a slightly firm texture. Drain the pasta and transfer it to the baking dish.
4) Once the milk is steaming but not boiling, add the Velveeta™ cheese, which you've cut into cubes, into the pot of milk. Gently stir the mixture frequently until the cheese melts completely and blends with the milk to form a smooth sauce. This may take some patience.
5) Pour the cheese sauce over the cooked pasta in the baking dish, ensuring that it is evenly distributed. Cover with foil.
6) Bake the dish in the preheated oven for approximately 30 minutes, or until the cheese sauces is bubbly. Remove from the oven, let it cool for a few minutes, then serve hot.
ENJOY! |
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Personal
Notes: |
Personal
Notes: Sean writes:
Mac and cheese an American classic. I was a picky eater as a kid. I would only eat foods I was super familiar with and would rarely step out of my comfort zone. Mac and cheese was one of those foods. The most common side dish with anything in our house was a good ol' box of Kraft™ Mac and Cheese. My mother was certainly getting tired of having something so boring all the time, so she wanted to try something more homemade. She tried this recipe one night on a whim, and for once 11-year-old me put some of this in my mouth. I could never go back to the boxed stuff. We ended up making this for many family gatherings over the next few years, leading many of my cousins to crave this dish, so much that one of them begged my mother for the recipe while away at college, to which she sent a hasty email. Ever since my mother passed, many of us cousins have tried our hands at making this mac and cheese, some to greater success than others, all working off of that quick email. I've even made this for some of my roommates at college (Rochester Institute of Technology) years later, and everyone still seems to love it. We never found the original recipe, but this is as close as we've gotten to consistently making mac and cheese at my mother's level.
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