COOKIN’ WITH CAPITAL

Grandma Lupe’s Homemade Mac & Cheese

INGREDIENTS
  • 12 oz Velveeta cheese, cubed
  • One 8 oz block of cheddar cheese, grated
  • 4 oz Muenster or Monterey jack cheese, grated
  • 1 lb elbow macaroni pasta
  • Pinch of salt
  • 1 stick (1/2 cup) salted butter
  • 2 cups milk
  • AN breadcrumbs & paprika (topping)
DIRECTIONS

STEP 1

Preheat oven to 350° F. Grease a 13 x 9 inch dish with butter or shortening (an oven-safe glass dish is preferable, so you can see the cheese bubbling).

STEP 2

Cook macaroni according to package directions (add a generous pinch of salt to season the pasta while cooking).

After macaroni is cooked, drain any remaining water from the pan (be careful of steam). Return pan with macaroni to the stove and reduce heat to low.

STEP 3

Add the stick of butter and stir gently until melted. Add all cheeses and milk. Stir until cheese is melted and mixture reaches a creamy, pourable consistency (mixture should be very thin; if mixture is too thick, add more milk).

STEP 4

Pour macaroni & cheese mixture into greased dish. Top with a layer of breadcrumbs, followed by a generous sprinkling of paprika.

Bake for about 20 – 30 minutes, or until cheese is bubbling and crust is golden.

NOTES

This recipe is a family favorite and is perfect for large holiday gatherings. We particularly like to serve it for Thanksgiving, but it is delicious at Christmas, Easter, or even 4th of July as well! The amounts and types of cheeses may be adjusted according to your preference, but don’t leave out the Velveeta – that’s the key ingredient!

 

Submitted by:
Stephanie Ferro

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