Several weeks ago, my hubby and I visited Miss Gypsy and her hubby for a cook out, and she served mac and cheese, the best I’d ever eaten. I took a double batch of it to yesterday’s Gettysdope and it disappeared within the hour, so it must be OK (and it’s my fave mac and cheese recipe now). It’s not low-fat by any means, but it is high protein, and it does not start without a bechamel, which makes it more agreeable for my (temperamental) cook top. Here ya go:
2C Barilla Plus elbow noodles
2C whole milk (I guess you could use low-fat, but I wouldn’t try it)
10oz Velveeta, cubed
2C shredded mild cheddar
4 slices white American cheese
salt and pepper to taste
Preheat oven to 350
Boil noodles in large pot of generously salted water. Only boil for about 7 minutes, you don’t want to over-cook.
Drain noodles and rinse with cold water (to stop the cooking process)
In same pot, put milk and cubed Velveeta. Stir frequently until Velveeta is almost melted. Add shredded cheddar. Stir frequently until smooth.
Add white American cheese, stir until American is completely melted, and sauce is totally smooth. Salt and pepper to taste (I like to go lighter on the salt, because the cheese is somewhat salty, and heavier on the pepper).
Add noodles back into the sauce.
Pour into 2qt baking dish (I spray mine with non-stick spray first to help with clean-up).
Bake for 30 min. or until top begins to turn golden.
This is, without question the best mac and cheese recipe I’ve tried. Everywhere I’ve taken it, it’s been a hit. I haven’t been able to bring myself to make the stuff out of the blue box since I found it.