Creamy Mac N Cheese

Creamy Mac N Cheese is a simple macaroni and cheese made with
large macaroni noodles, whole milk, butter, Velveeta, and sharp cheddar cheese.

Watch the video for this recipe!

Anything with cheese on it is awesome right? I have been working on perfecting my macaroni and cheese for some time now.

I've always made my Mac N Cheese with Velveeta cheese and played around with using other shredded cheeses.

To make a good macaroni, you need to use a mild creamy cheese, like Velveeta and a sharp cheese. It is also important to use whole milk.

So let's get into it so I can show you how its done!

 Ingredients needed:

• Large macaroni shells
• Velveeta cheese
• Whole milk
• Sharp cheddar cheese
• Unsalted Butter
• Salt
• Black pepper
• Vegetable oil

Steps to make the macaroni:

Cook macaroni noodles al dente according to package instructions (5-6 minutes.) Add a ½ teaspoon of oil to prevent the noodles from sticking and a dash of salt. 

While the macaroni is cooking, in a medium-sized pot, add Velveeta and milk. Cook on low heat until melted. Stir occasionally.

Preheat oven to 350 degrees. Once the macaroni is done, drain immediately and add to the baking dish. 

Pour cheese and milk mixture over macaroni and mix. Add butter and ½ c  to 1 c of sharp cheddar cheese and mix.

Spread the remaining cheddar cheese over the top of the macaroni. Cover and bake for 45 minutes or until the macaroni begins to brown around the edges. 

Remove from the oven and allow the macaroni to rest for 10-15 minutes uncovered before serving. 

For a brown crust, turn on the broiler for a few minutes. Watch carefully as the cheese will begin to burn quickly if left too long. The cheese should be cooked as pictured, but not burnt.

Spread the remaining cheddar cheese over the top of the macaroni. Cover and bake for 45 minutes or until the macaroni begins to brown around the edges. 

Remove from the oven and allow the macaroni to rest for 10-15 minutes uncovered before serving. 

For a brown crust, turn on the broiler for a few minutes. Watch carefully as the cheese will begin to burn quickly if left too long. The cheese should be cooked as pictured, but not burnt.

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