I don’t like to brag but I make some really good homemade mac & cheese. I make it every time we have some kind of family function. Any kind of get-together, holidays, it doesn’t matter. It’s one of the things that is always requested of me. The following recipe is for a huge pan of it so if you want to make it on a smaller scale, just half everything.
What you need
- 36 oz Box Elbow Macaroni
- 32 oz Box Velveeta Melting Cheese**
- (2) 16 oz Bags Shredded Sharp Cheddar (or whichever cheese you prefer)
- 3 Sticks of Butter
- 1 to 2 Cups of Milk
Boil water to cook your elbow macaroni noodles. While you are waiting on that, you can cut up your melting cheese into squares. I like to slice my block of cheese into half inch thick slices and then cut the slices into squares. **Instead of using Velveeta, I usually get Walmart’s Great Value brand. I usually don’t go off brand when it comes to cheese but Great Value is really good. And it’s about half the price of Velveeta.
Once your elbows are ready, all you simply do is layer it, kind of like lasagna. I use a large foil pan for as much as I make. I usually only make this for large gathering and I don’t have a big enough casserole pan to make that much. Start by adding a layer of elbows. This is usually about half of them. Then add a layer of melting cheese squares and a whole stick of butter. Then you can sprinkle on a full package of shredded cheese.
Repeat the steps. For me I usually only repeat once. After you are finished with that, add a cup of milk. I just pour it all over. You may need to add another cup later. Sometimes I like to put back a little of the shredded cheese so that I can sprinkle some on top when it is finished and then broil it in the over for a few minutes to top it off.
Bake on 350 degrees for a total of 2 hours. Cook time also depends on your preferences because really once the cheese is melted and the milk is completely mixed in, it can be done at any time. Usually after about an hour. I like to bake mine just a little longer. Every half hour, remove from oven and stir everything really well. The milk will get mixed in making it creamy. If you want it a little creamier, you can add another cup of milk.
Adding the 3rd stick of butter is also dependent on your preferences. Sometimes I use a third stick and sometimes I don’t. It just depends on the flavor from the milk and flavor of cheese you chose to use. Every half hour take it out and stir it up until you get the texture and flavor you want.
When it’s done you can add bread crumbs or a little extra shredded cheese on top and broil it for a few minutes. So good!