Main Dishes

My Favorite Mac and Cheese

It Is a Keeper
April 14, 2014
53

You can also play around with the cheeses. You can snazz it up with fontina or swiss. You can add a kick with Monterey Jack. Or, you can keep it simple with various types of cheddar. Just keep your cheese to about 2 cups total. And, the trick to keeping the cheese really creamy and gooey, not grainy, is to make the cheese sauce over medium-low heat. Resist the temptation to turn up the heat to move things along. Just let the sauce hang out and thicken on its own.

6
1/2 cup butter, divided
1/4 cup flour
2 cups milk
1 tsp salt
1/2 tsp pepper
4 oz Velveeta (process cheese), cut into 1 inch cubes
1 cup shredded cheddar cheese
1 pound pasta, cooked and drained
1 1/2 cups Panko bread crumbs
In a large pot, melt 1/4 cup of butter over medium-low heat. Add flour and stir for one minute until it starts to gets pasty. Whisk in the milk. Continue to cook over medium-low heat, whisking...
See the full directions on my site
Nutritions

Calories
690

Sodium
940mg
39% DV

Fat
22g
35% DV

Protein
24g
49% DV

Carbs
91g
31% DV

Fiber
4g
18% DV
Dinner Baked

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