A Creamy Classic – Home Made Mac

Posted by casey on September 16, 2009 in In The Kitchen, Snacks and Sides |

So far I haven’t had many “cravings” per say…okay well I definitely know what I want when I want it but I mean, that is just being decisive right?  I can say this, the one thing that I have wanted almost constantly and have been able to eat at practically any time is mac and cheese.  Kraft, microwave, restaurant – it doesn’t matter it always settles nicely and is just so darn delicious.  So today, since it is raining for the 8th day in a row I needed something comforting. You guessed it, mac and cheese.  This time though, I decided to steer clear from the cheese powder packet you find in the box and use my Grandma’s cooking talents with her recipe.  That being said, you have to be patient with the recipe because it is one of those that goes a little of this, a few of that.  Just look at the picture though, how can you resist?

Grandma’s Mac and Cheese

maccheese1 bag of large elbow macaroni
1 block Longhorn Cheddar (not regular cheddarn, longhorn)
1 block of milk cheddar
Velveeta (I’m sorry, it is true)
1 Tablespoon butter (or more if you love butter like Colter)
1/2 – 3/4 cup milk

– Preheat your oven to 350 degrees
– Cook the macaroni (as much as you want) until tender. Drain and rinse.
– While the macaroni is cooking start slicing the cheese into thin slices. How much you ask? No idea…slice about 5-6 thin slices of each and then we will go from there
– Place one layer of macaroni in the bottom of a casserole dish. (We will repeat this, so don’t use it all)
– Slice up 1/2 tablespoon of butter and place the squares on top of the macaroni.
– Cover with slices of all of the cheeses, one layer thick covering all.
– Repeat with another layer of macaroni, butter and cheese.

I know Velveeta is so questionable and well, who really wants to know what it is actually processed out of but frankly it was made to melt folks so you need todsc_0418_edited-1 put a bit in there.  I try to not put a lot of Velveeta on the top layer (that is exposed) because it turns an ugly brown when baked looking burnt if it is on top.  Okay, here is the tricky part….the milk. 

When Grandma taught me this recipe oh, a decade ago (geesh…I don’t like being able to say that)this was the ultimate estimate.  “Just pour the milk in until you can see it.”  Wait what? See it where?  How am I supposed to see it with all this pasta and cheese in the way? “Look down the sides, you will start to see it.” Ummmmm oky doky.  So excuse my language, this is the crapshoot part of the recipe.  In all honesty if you put too much in, it doesn’t matter, it will drain off.  But, there you go, pour the milk in ( I estimated the amount up top but it depends with how big you are making it) until you can see it pooling.

Bake at 350 Degrees for 30 Minutes (or so)

Don’t worry, you can play with it and regardless it is always good.  If there is extra milk when you dig in just drain it off, have no fear.  I promise, even with the “a little of this and a dash of that” recipe that I don’t do to you often you won’t be disappointed.  Homemade mac and cheese really is the best, even if you aren’t pregnant.

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