Comfort food alert! From childhood to my adult years, when someone says mac n’ cheese, you always say, ” Yes please!”. My mother always made a casserole type mac n’ cheese and I prefer that versus the runny, soupy type. You can put as much cheese as you want, it just melts! You can add meat to it or veggies and it doesn’t really change this favorite comfort food. Give my mom’s recipe, that yes, I have altered, a try tonight! Make extra for leftovers!
Mama’s Mac n’ Cheese
Makes 6-8 servings
- 1 lb (box) Cooked pasta ( elbows, spirals, or ruffles)
- 2 tbsp AP flour
- 3 tbsp Butter (unsalted)
- 3 – 3 1/2 cups Whole milk
- 1 tbsp Hot sauce
- 1/2 tsp Salt
- 1 tsp Pepper
- Dash of cayenne pepper
- 1/2 tsp Garlic powder
- 1 8oz. Pkg Mild cheddar cheese (shredded)
- 1 8 oz. Pkg Velveeta melting cheddar cheese (shredded)
- 4 oz. Sharp cheddar cheese (shredded)
Cook pasta while cheese sauce is being prepared
In a large kettle, on medium to high heat, melt the butter. Add the flour and whisk until combined. Let the butter and flour cook for about 30 seconds. This allows the raw flour taste to dissolve. Add the milk, hot sauce, S & P, garlic powder, and cayenne pepper to the sauce. Continue whisking and turn the heat down to medium. When this mixture begins to boil and thicken, add all of the cheese except the sharp cheddar (that is for the topping). Whisk until cheese melts down and turn to the lowest setting on the stove possible.
When this mixture has turned into the cheese sauce, pour it into the pot of drained, cooked pasta. Stir and then pour into a buttered casserole dish that can be covered. Sprinkle with cheese and cover. Pre heat the oven to 375° and cook the mac n’ cheese for 30 minutes or until the casserole is bubbling. Remove and serve. (Buttered bread crumbs are also delicious on top over the casserole) Enjoy.