May 17, 2011
Carbs and cheese. Does it get any better than that? Seriously?
Like a lot of the recipes I post, this is my mom’s concoction. She has made it this way for as long as I can remember, and it is still one of my favorite mac and cheese recipes. Easy, simple, and yummy. Though I can never seem to make it quite as creamy as she does. She uses Mom Magic, I guess.
What you’ll need: macaroni noodles, cheddar cheese, Velveeta cheese (YES.), milk, flour, butter, cracker crumbs.
Get some water boiling and cook the noodles according to your package directions. Then, melt 2 tablespoons of butter in a medium saucepan. Keep the heat low-medium.
Then add 2 tablespoons of flour and mix well.
Slowly stir in the milk (I sometimes use a whisk to break up any clumps that may form)
Cut the cheese (HAAAAA! SORRY. AM TWELVE.) into cubes-
-and add to the milk mixture.
Keep the sauce on low while you stir, stir, stir so that the milk doesn’t burn on the bottom of the pan (even though I ALWAYS burn the milk on the bottom of the pan. heh)
When the Velveeta is melted, add the shredded cheddar.
Next you’ll want to prep the cracker crumbs. You can use bread crumbs or pre-crushed crackers, whatever. I use a plastic bag, a rolling pin, and some saltines. High tech!
Don’t forget about the sauce! STIR THAT SUCKER.
Dump your drained macaroni noodles into a baking dish- I use a round one because that’s what my mama always did. Tastes better in a round casserole dish!
Stir in the cheesy deliciousness you created.
Sprinkle on the cracker/breadcrumbs and dot the top with butter.
Bake for 20 minutes at 350 degrees F and devour.