totally unhealthy but totally creamy mac n’ cheese

mac n cheese

I love mac & cheese, despite the fact that it’s really not healthy at all, so I only have it about once a year.  This recipe combines regular cheese with Velveeta cheese, and that’s what makes it so dang creamy!  I used a whole box of pasta, so this makes a lot.

Ingredients:

1 box of mini shell, or elbow or any kind of pasta, really

2 – 3 cups milk (start with 2, add more if needed)

1/2 teaspoon pepper (add more if needed)

6 ounces Velveeta (don’t cheap-out, brand name is better than store brand)

1 cup shredded sharp cheddar cheese

Directions:

1. Cook the pasta until it’s al dente – it’s going to cook in the cheese for a few minutes, so you don’t want it to be too soft to begin with.

2. Pour the milk into a large saucepan adding the pepper, Velveeta, and shredded cheddar cheese – continuously stir so that the milk and cheese do not burn.  Once the cheese is completely melted, add the cooked pasta and stir to combine.  Cook for an additional 5 minutes, and add any extra milk, pepper or cheeses if necessary.

* Note: you can also bake with fresh panko bread crumbs – pour the mac & cheese into a baking dish, sprinkle 1/4 cup panko bread crumbs on top and bake in a your broiler for about 2 minutes.

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