Mac and cheese is one of the best all time comfort foods. It takes me back to my childhood, and that magical blue box of cheesy goodness. I’ve tried several times to make my own at home, but it just never really worked out for me. Most recipes had you adding mustard or baking in the oven with a crunchy crust, and I was never 100% thrilled with the result. Then it hit me, I loved the mac and cheese growing up because it was just mac and cheese. I thought to myself, “let’s not over complicate this.” The result, a rich, creamy smooth mac that brought me back to the good ole days. I hope you enjoy.
2 TB butter
2 TB flour
1 2/3 cup whole milk
1 cup fontina
1 1/2 cup cheddar
4 oz velvetta
2 16 oz containers of mac pasta, enough to fill a lasagna pan
- Bring large pot of water to a boil.
- In a sauce pan, add butter and melt over medium heat.
- Add flour and mix well with a whisk.
- Slowly add milk and continue to whisk. You want to make sure that the mixture is smooth and free of any clumps.
- Reduce heat to low and add your cheese and continue to stir so all the clumps are gone.
- Add the pasta to the water and cook according to package.
- Drain the pasta and add to your sauce and stir gently to coat.
- If your sauce is thicker that you want, add in a little milk to thin.
And that's it!! Serve in a huge bowl at the table, family style.
Note: If people are missing a crunch, take a piece of bread, spread 1 TB of butter over it, and sprinkle with 1/4 T of garlic. Bake at 450 degrees until it's browned and crunchy. Break it up into bread crumbs and add 1/4 cup of parmesan cheese. Serve as a crumble at the dinner table.