When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac.
Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta — what can I say, it's a guilty pleasure! — with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more.
1 1/2 cups small pasta shells
1 1/2 cups large pasta shells
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
freshly ground black pepper
Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.
- In a large saucepan of boiled water, cook the pasta shells until al dente, 8-10 minutes. Drain in a colander.
- In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
- Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes.
- Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined and
- Season with the mustard, hot sauce, salt and pepper.
- Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.
- Side Dishes, Pasta/Noodle