Nothing says comfort food like a good bowl of mac and cheese. And for me, there are no alternative cheeses or ingredients that can really match up. So check out below for my favorite classic mac & cheese recipe!
8 oz elbow macaroni uncooked
3 TBS butter
3 TBS all purpose flour
½ tsp sea salt
¼ tsp garlic powder
1 - 1 1/2 cup milk
2 cups shredded cheddar cheese
8 oz Velvetta
Cook elbow macaroni according to package instructions. Drain, and set aside.
In the same pot that the pasta came out of melt the butter.
Add flour salt and garlic powder and whisk to combine.
Cook for 1 minute until mixture is slightly brown And a nice roux forms.
Add 1 cup of the milk and whisk until the mixture is smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
Reduce heat to low and add 1 1/2 cups of the cheddar cheese and the Velvetta. Stir until cheese is melted and mixture is smooth. You will likely need to add the remaining milk until the consistency is where you want it, smoothly but somewhat thick. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Transfer to a baking dish spayed with non stick oil. Top with remaining cheddar cheese and bake at 350 for 45 minutes or until cheese on top is melted and browned.