Macaroni & Cheese

Let’s talk about comfort food. Side dish edition. I don’t know anyone who doesn’t love macaroni and cheese.

In fact, if you don’t like macaroni and cheese I honestly don’t trust you.

Everyone has their own version. Mine involves a spice blend and two different types of cheeses.

The spice blend packs the flavor and the cheese melts to creamy perfection.

Here are all my secrets.

Bring a large pot to a boil and cook macaroni noodles according to package. While the pasta is cooking, make the sauce.

Start by melting butter over medium heat. Whisk in some flour and cook for 2 minutes, whisking constantly.

Add milk and heavy cream and continue whisking until it thickens enough to coat the back of a spoon.

Once it thickens I turn the heat to LOW.

Add the velveeta, cheddar, seasonings.

Pour the noodles thru a colander and then into a buttered 9×13 casserole dish.

Pour the sauce over the noodles and stir it well.

Sprinkle some more freshly grated cheddar cheese on top and bake in a 350 degree oven for 20-25 minutes.

Luscious. Luscious, I tell ya.

This is what dreams are made of.

***Side note: This is also freezer friendly. You can either

1) Bake in a disposable aluminum pan and freeze the entire thing.


2) Refrigerate after cooking. This makes it easy to cut into squares, wrap in wax paper and place in a large Ziploc bag. Then you can place 1 serving at a time in the microwave.


Macaroni & Cheese

1 lb elbow macaroni, cooked according to directions

1/2 stick butter (salted)

1/4 cup all-purpose flour

2 cups milk

1 cup heavy cream


Seasoning Mix:

1/2 tsp garlic powder

1/2 tsp onion powder

1/4-1/2 tsp Tony Chachere’s Creole Seasoning (This depends on how much salt you use to cook your pasta)

1/4 tsp kosher salt

3/4 tsp ground mustard


8 oz. velveeta, cut into cubes

8 oz. Kraft Mild Cheddar (block), grated on a cheese grater (Do not use shredded cheese from the bag, it melts “grainy” and doesn’t make a pretty smooth sauce)


Preheat oven to 350 degrees.

In a large pot, boil the water for the pasta, cook according to directions.

While the pasta is starting to boil, start on the sauce.

Melt butter over medium heat, whisk in the flour. Whisk for about 2 minutes.

Add milk and heavy cream. Continue to whisk until lumps are gone and sauce is smooth and thickened. Should be thick enough to coat the back of a spoon. This took me about 7-8 minutes (depends on your stove.)

Stir in seasoning, Velveeta, and half of the shredded cheddar.

When pasta is cooked, pour thru a colander and then pour into a buttered 9×13 casserole dish.

Pour the sauce over the noodles, stir well.

Top with remaining cheddar cheese and bake in 350 degree oven for 20-25 minutes.



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