Creamy Macaroni and Cheese

Andy has been asking for homemade macaroni and cheese for days. Not the stuff in the box! I like it the way my great grandmother made it and taught me to make it.

Creamy and warm macaroni and cheese is a holiday staple in my family. But Andy asked, this week, why we have it mostly on holidays and if I would make some just for him on a regular day. I said I would if we had all of the stuff. We had the Velveeta but I was out of elbow macaroni. Luckily, I had some spiral pasta on hand.

We serve macaroni and cheese every Thanksgiving, Christmas, and Easter. We also make it, along with a ham, for friends and family who are recovering from a serious illness, surgery, or who have suffered a loss. It’s also great for potlucks! But Andy is right, I don’t make it often outside of these occasions even though it’s one of the simplest dishes I can make.

I hope you’ll try it out for your next holiday or regular day.

  Creamy Macaroni and Cheese

Ingredients:

• One bag of pasta 2 lb elbow, spiral, or shells all work great
• One box of Velveeta 1 lb
• Dash of salt
• Olive Oil

Fill a stock pot most of the way and place on stove. Shake in some salt and a little olive oil.

Bring pot of water to a rolling boil on high heat. Reduce heat to medium high.

Pour in the whole bag of pasta. Cook the macaroni until it’s done. Stir often to prevent sticking.

While the macaroni is cooking cube up the whole block of Velveeta and set aside.

When the macaroni is fully cooked turn off the burner. Pour off, into the sink, the water until it just below the top of the macaroni in the pot. No, you will not strain off all of the water. You want to have water left in the pot with the macaroni. I like to have the water line about half an inch below the top of the macaroni. The more water you pour off the thicker the sauce will be in the end but you have to leave some in the pot. Place the pot back on the stove and immediately begin to stir in the cubes of Velveeta. Let the pot sit on the stove for about 10 minutes and then stir it again. Soon all of the cubes will be completely melted.

You can serve it now or you can let it sit longer for the sauce to thicken. The longer this sits the thicker the cheese sauce will be.
This dish refrigerates well and easily heats back up in the microwave without scorching.

Print

Creamy Macaroni and Cheese

Servings 1 Crowd

Ingredients

• One bag of pasta 2 lb elbow spiral, or shells all work great
• One box of Velveeta 1 lb
• Dash of salt
• Olive Oil

Instructions

1. Fill a stock pot most of the way and place on stove. Shake in some salt and a little olive oil.
2. Bring pot of water to a rolling boil on high heat. Reduce heat to medium high.
3. Pour in the whole bag of pasta. Cook the macaroni until it’s done. Stir often to prevent sticking.
4. While the macaroni is cooking cube up the whole block of Velveeta and set aside.
5. When the macaroni is fully cooked turn off the burner. Pour off, into the sink, the water until it just below the top of the macaroni in the pot. No, you will not strain off all of the water. You want to have water left in the pot with the macaroni. I like to have the water line about half an inch below the top of the macaroni. The more water you pour off the thicker the sauce will be in the end but you have to leave some in the pot. Place the pot back on the stove and immediately begin to stir in the cubes of Velveeta. Let the pot sit on the stove for about 10 minutes and then stir it again. Soon all of the cubes will be completely melted.
6. You can serve it now or you can let it sit longer for the sauce to thicken. The longer this sits the thicker the cheese sauce will be.

Recipe Notes

This dish refrigerates well and easily heats back up in the microwave without scorching.

Hope you enjoy this recipe!

HHR