Father’s Day I was really in the mood for some homemade mac & cheese. We were going to my folks for supper and I was supposed to bring mashed potatoes (which I thought I had). After going to the store to get a few things to tide us over this week I discovered that my potatoes had seen better days. So I decided to bring this instead. Luckily my mom made the potatoes so Alexa could have mashed potatoes and gravy…anyway…I got this recipe from Food.com. There is a gal that has some of the most popular recipes on that site and I knew when I saw her name on it that this would be the recipe I would try. You can find the original recipe here
This macaroni and cheese had all the requirements I had in mind when I started my search; half and half, butter, cheddar cheese and of course Velveeta. I know that there are some out there that think Velveeta is blasphemous, but I think it is essential for good creamy mac and cheese.
There is just something about the smooth and creamy way that Velveeta melts that makes the perfect macaroni and cheese. But of course you could substitute cheddar or co-jack or whatever else you prefer. Also the dashes of mustard powder and cayenne pepper cut just a bit through the richness. You can’t taste the cayenne pepper in there, but you would certainly know if it was missing. Also, the garlic gives it just a bit more depth of flavor than if you just used the cheese. We are huge garlic lovers in our house so more is ALWAYS better, but a little does go a long way in this particular recipe. Use caution.
After you melt the butter, garlic and cheeses together you want to pause and admire the pool of cheesy deliciousness. Then you want to take a spoon and have a big taste, for quality control of course! Make sure you have enough salt and pepper, etc. Then take one more spoonful just to make sure.
After you add all of the macaroni you could essentially eat it. I had a few more spoonfuls because I just couldn’t resist. Then put whatever is remaining in a 9 X 13 casserole and sprinkle with Parmesan cheese. You could also add breadcrumbs on top too, but my daughter wouldn’t have touched it if I had. Ugh…teenagers!
Once it has baked for about 30 min you have to let it cool a bit or you will for sure burn the roof of your mouth! But the struggle is REAL with all that macaroni and cheese just waiting to be eaten. It is the definition of comfort food for me and a great addition to any meal or all by its self. I garnished mine with some chives and a bit more cheddar cheese. Enjoy! I hope you all had an amazing Father’s Day!
PS…Suzy knows she is not allowed on the counters, but she saw that I was distracted setting up my photo shoot and took complete advantage of it to try and get herself some of this amazing macaroni and cheese. Even the cats can’t resist!
- 4 cups uncooked elbow macaroni
- 6 T butter, divided
- 2 cloves garlic
- 1 tsp onion powder
- 1 tsp mustard powder
- ¼ tsp cayenne pepper
- 3T flour
- 3 cups half and half
- 1½ c shredded cheddar cheese
- 1 (16 oz) pkg Velveeta cut into cubes
- salt and pepper to taste
- ½ c grated Parmesan cheese
- Preheat oven to 350
- Grease 9 X 13 casserole dish
- Cook pasta in a large pot of boiling water as per package directions, drain and do not rinse
- Place in a bowl and mix with 2 T butter to prevent sticking
- Melt 4 T butter in a large saucepan over med-low heat
- Add minced garlic, onion powder, mustard powder, and cayenne pepper.
- Stir about 3-5 min
- Add in flour, stir 1 minute
- Slowly add cream and cook stirring constantly until bubbly and thickened
- Reduce heat and add in both cheeses, mix until melted and smooth
- Season with salt and pepper
- Add in cooked pasta and toss to combine
- Transfer to casserole pan
- Sprinkle with Parmesan cheese
- Bake at 350 20-25 min.