The Best Macaroni and Cheese. Ever. for Real.

Sooooo... have figured out the secret to incredibly rich, incredibly creamy macaroni and cheese. Don't bake it. At all. Completely unnecessary and messes with the texture that is so integral to a satisfying macaroni and cheese experience. Because, frankly, if I'm going to do mac and cheese, I'm going to have it how I want it. And how my kids want it. And my neighbour. And my ex husband. And anyone else who has had the good fortune to try it out. Give it a shot; you'll be very happy you did. Be warned: very rich, very satisfying.

• Ready In: 25 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 4  cups  uncooked macaroni
• 3  cups skim milk, hot
• 1⁄2 cup hot water
• 1⁄2 cup margarine
• 1⁄2 cup flour
• 2  teaspoons Worcestershire sauce
• 2  tablespoons  cajun seasoning
• 1 1⁄2 cups  cubed Velveeta cheese
• 1 1⁄2 cups  cubed low fat old cheddar cheese
•  salt and pepper

Directions

1. Melt margarine and gradually whisk in flour and cajun seasoning over medium heat in a medium saucepan. Cook and whisk constantly for approximately 3 minutes.
2. Gradually whisk in hot water and then milk. Add Worchestershire sauce and continue to whisk.
3. Once texture of sauce is smooth and creamy, slightly thickened, begin adding cubed cheese, alternating between Velveeta and cheddar. Stir CONSTANTLY with a wooden spoon until all cheese is melted and sauce is thickened and bubbly.
4. Meanwhile, cook and drain macaroni according to directions on box. Stir into cheese sauce and heat through. Add salt and pepper to taste.
5. Serve with a nice green salad and garlic toast.