October 03, 2008

Macaroni and Cheese - Thick and Creamy

Although my friends in Texas aren't looking to see cool weather any time soon, the friends up 'North' and here in the heartland are already seeing 40 degree's at night and it won't be long before we hit single digits. That means it's time to buy some pasta and whip up some homemade macaroni and cheese!  This particular version is easy because it only uses one kind of cheese - Velveeta. I typically use a mixture of at least 2 or 3 cheeses but this is a great one to start out with and this is not 'my' recipe, but it's a typical one and good to start out with!

Macaroni and Cheese - thick and creamy

3 c dry pasta - spiral shaped, cook just till done and drain
2/3 c milk
1 pound Velveeta cheese, cubed
1/4 t dry mustard powder (option)
1/2 t ground turmeric (option)
salt and pepper

Make the cheese sauce in a double boiler over gently simmering water using the milk, cheese, mustard powder and turmeric. Season with salt and pepper. When completely melted and smooth pour over the hot, drained pasta in a serving bowl and stir.Print Friendly and PDF