I love macaroni and cheese. Sure, the box kind is quick and easy. I love eating the shaped pasta–Friday night we had Sponge Bob! But nothing really compares to a good homemade mac and cheese.
Over the years I have experimented. I make a mean roux, so I have no trouble with that. I experiment with the cheeses (pepper jack, mozzarella, cheddar jack, etc.). I’ve tried different add-ins; green onions and ham are my favorites. I’ve done a version using ricotta cheese for the base of the sauce. And a pretty good crock pot version.
But this recipe I found on Pinterest is absolutely the best and easiest macaroni and cheese I have ever made. I’m not a stickler for recipe adherence. If I feel like changing something, I do. Except with baking. That’s chemistry people, and you can’t mess with chemistry.
I used a little more Velveeta cheese for my version. Only because I ended up buying a 32 ounce loaf and felt like cutting off more. I think I ended up using about 12 ounces. I cut it into chunks that were bigger than the cubes called for. And that was the hardest part of this recipe! I also left out the dry mustard because I don’t have any. Normally I squirt some bottled mustard into the mixture, but I forgot.
It took about an hour for it to cook. It was creamy and cheesy, and the noodles were perfect. I loathe mushy noodles!
This recipe filled a 9×13 pan to capacity so there were leftovers. Luckily this dish heats up great in the microwave the next day.
You’ve got to make this. Let me know what you think about it!
Do you follow me on Pinterest?!