“Mac and cheese! Mac and cheese!” chant my little grand-kids when I get the Kraft® Macaroni and Cheese out of the cupboard. They absolutely love it.
What I want them to become, though, is Macaroni and Cheese Connoisseurs with a love for the finer things in life: Homemade Macaroni and Cheese. Once you’ve had homemade, there is no going back.
The Best Comfort Food Ever
Nothing but nothing beats a piping hot bowl full of classic macaroni and cheese. Yes, made from scratch. It is the comfort food of all comfort food and so easy to make.
Some of my Southern friends have given me a “macaroni and cheese education.” They told me in the South mac and cheese is served as a side dish at Sunday dinner! Even Thanksgiving, Christmas and Easter feasts will have a big casserole of baked macaroni and cheese on the table.
So, I started to serve it at my big dinners, too. The first time it was gone so fast I had to take a second look. Where was it? I learned something. My nephew, Julian, will need a casserole all to himself. LOL
So here’s the recipe:
- Spray casserole dish with non-stick cooking spray.
- Prepare macaroni according to directions and drain.
- Melt butter in a large saucepan over medium heat .
- Gently add flour and salt, stirring to make a paste.
- Slowly add milk, continuing to stir to prevent lumps.
- Add chunks of Velveeta and stir while it melts. Sauce will thicken.
- Add macaroni to the sauce, mix through.
- Pour mixture into prepared casserole dish.
- Bake at 350° for 25 minutes or till heated through.
- Top with shredded cheddar cheese and return to oven to melt.
- Allow the top to crisp a little bit.
- Remove from oven and serve immediately.
Variations
- Crumble Ritz crackers on top
- Crumble cooked bacon on top
- Fry up slices of hot dogs and stir in before baking
- Crumble potato chips on top.
- Combine dry bread crumbs with a tiny bit of melted butter and sprinkle on top.
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