Wednesday, March 14, 2012

Happy Birthday Delectameals! Celebrate with the Best Macaroni and Cheese

I don't know if you have noticed yet, but I have somewhat of an obsession with macaroni and cheese. And cheesy potatoes. I love carbs and cheese okay?

I realized that last Saturday marked the 1 year anniversary of Delectameals! Even though I am just now kind getting it on a roll, we have been around for a whole year!

I wanted to make one of favorite dishes to celebrate such a momentous occasion. I have made this macaroni and cheese recipe probably half a dozen times and I am NEVER disappointed. Neither is anyone else who eats it. It is sooo creamy and cheesy. The secret is using Velveeta in your cheese sauce. I know, I know. But it REALLY makes for the most creamy homemade mac and cheese you will ever eat. So get over it and go buy you a slab of cheese product, ya'll. You'll thank me.

Plus, you wouldn't want to disappoint Delectameals on it's birthday, would you?

1 lb cavatappi (or elbow noodles)
1 stick light butter
1/2 c flour
4 c milk (I used Fat Free Smart Balance milk- which is a little thicker than regular FF milk.. the higher the fat % the creamier it will be though)
1 lb 2 % Velveeta cheese, cut into cubes
3 c 2% Shredded sharp cheddar cheese
1 tsp salt
pepper, to taste (I used white pepper)


1. Preheat oven to 350*.
2. Cook pasta according to package instructions.
3. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour slowly. Cook the mixture (called a 'roux') for 1-2 minutes, stirring constantly.
4. Slowly pour in milk. I always start by just barely covering the bottom of the pan and fully incorporating the roux. Add a little more and whisk vigerously until you cannot see any lumps. Then add the rest of the milk.
5. Let milk mixture thicken. Once thick, add Velveeta and 2 cups cheddar cheese. Stir until just melted then remove from heat.
6. Stir in pasta and mix until well combined.
7. Pour mixture into a greased 13x9 glass pan. Cook uncovered for 25-30 minutes.
8. Top with remaining cheese and cook 5 minutes more, until cheese is melted. Remove from oven. Allow 5-10 minutes to cool.

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