If you're looking for the classic mac and cheese recipe, this is it. It's creamy and delicious. I served it as a side to meatloaf. I used Velveeta and whole milk, and put a few small bits of butter on the breadcrumbs to brown them. But be warned, it makes a ton, more like 12 servings versus 6. Directions did not give pan size, and I used a 9 x 13 pan which was very full. This is perfect comfort food.
I made some minor changes, but the white sauce is the key to this recipe, and I left it unchanged. I used shells rather than elbows, and chose a blend of smoked fontina, white Vermont cheddar, mozzarella and parmigiano reggiano for the cheeses. Outstanding recipe!
Thanks so much for posting this JB! I followed the recipe exactly as posted, it was EXCELLENT! Just what I was looking for, nice and creamy and NOT greasy like the usual cheddar recipes. The Velveeta made a huge difference, and the white sauce too.
This was easy and it was really good. It was way easier than some of the other mac an cheese recipes that require you to constantly stir the cheese. I used shredded cheese instead of cubed. I also used large shells instead of elbows. I added 2 small slices of cooked ham. I'll definitely make this again. Thanks for sharing!
I made this the night before for a party the next afternoon. That was a mistake. It was really dried out when I went to bake it (I had not baked it the night before). It looked SO good right after I made it so I'm sure it's wonderful. Just FYI--don't make ahead of time. :) I will try it again and we'll eat it right away.
I've made this twice. The first time, I used shredded colby jack instead of Velveeta. I poured the cheese on TOP of the macaroni. It was just OK. The second time I made it, I used half Velveeta and half shredded cheddar. (Velveeta is OK, but I do like the twang of natural cheese.) The second time, I also mixed the macaroni with the cheese sauce before I put it in the baking pan. Holy Cow! What a difference! This is amazing mac and cheese! The Velveeta does make it creamy, but mixing it with the macaroni before baking ensures that the creamy goodness goes all through the dish.
I also make this as a gluten-free recipe. I used Bob's Red Mill All-Purpose Gluten-Free Flour in place of the regular flour.
Very good. First time making homemade mac & cheese, and this hit the spot for me. Personally I don't like mac & cheese as well if its baked, but this one was good. I will make again. I cut the recipe in half, and that made about 6 servings itself. A good alternative to breadcrumbs would be ritz cracker crumbs!
The only change I make is to saute 1/2 medium onion to a golden brown in the butter before adding the salt, pepper and flour. This is comfort food at its best.
Easy to make, and tasty! I used whole wheat flour instead and also added 1 tsp of dry mustard for some more flavor. I ended up not baking this and just served the cheese sauce over pasta directly too. I cooked the sauce til it was nice and thick. Served with some freshly cracked black pepper and volia, dinner is served.
Delicious! I like a bit of zing for my mac and cheese, so I added 1 tsp. ground mustard and 1/4 tsp. cayenne pepper when I added the flour, salt, and pepper to the butter. I also mixed the macaroni and cheese mixture before putting the breadcrumbs on top. Everyone in my family loves this dish! Very creamy, and I have had no problems warming it up. Still tastes great!