January 10, 2009

Basic and Easy Homemade Macaroni and Cheese

One of my favorite 'kinds' of foods are comfort foods. Nothing fancy and always made with things you have on hand it's something that 'Grandma' would make and probably did. In times of heartbreak, sadness, stress or loneliness a bowl or plate of a childhood food can bring a smile to your face.

In our home it's no secret to my regular readers that we love cheese. In almost any way, shape or form, it's always in our house and usually in about 12 different versions or styles. One of the kids favorite foods is homemade macaroni and cheese.

Beating any store version by leaps and bounds it's the perfect dish for your own family or to bring to a new family that just moved in (child friendly and mother approved!) or to a family member or friend that you know could use a little cheering up.

The secret to a thick, smooth and creamy macaroni and cheese is of course... the cheese. Using Velveeta is the secret many cooks already know and many wish they knew!

I personally love to use cream cheese in most of my cooking so I obviously throw some in here too. You don't have to if you don't have it or don't like it but a cheese sauce made from cream cheese, velveeta and a handful of other mixed cheeses is just this side of heaven on on earth.

Macaroni and Cheese

2 c elbow macaroni, cook and drain well
1 T butter
3/4 c milk (approximately)
About 2 c mixture of cheeses
salt and pepper

In a saucepan over medium low heat melt the butter with the milk, 1 1/2 c grated cheddar cheese, a 4 oz. chunk of Velveeta, cubed and about 3-4 oz cream cheese, cubed. When smooth and melted (don't cook at higher heat or too fast or the bottom will scorch) pour over the macaroni and stir. At first it might be thin (see photo to left) but as it sits for a few minutes the Velveeta and cream cheese thicken it up.

Salt and pepper to taste. Yum!

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