This Homemade Macaroni and Cheese is the ultimate comfort food. I was thinking back and I don’t think I’ve made any other Macaroni and Cheese since making this recipe (for myself, anyway). When my daughter is home from Orlando and asks for Macaroni and Cheese I ask, “Which one?” and then I get the look of, “You know perfectly well which one!” It’s one of those recipes that just comes along and you think, “I have been doing it wrong this whole time!” This recipe ranks right up there with another one of my favorite sides: Corn Soufflé.
Ingredients for Homemade Macaroni and Cheese:
- Shells or elbows
- Shredded Mexican cheese
- Processed cheese
- Seasoned salt
Tools Needed for Homemade Macaroni and Cheese:
This recipe is adapted from the Pioneer Woman’s Quick Shells and Cheese. I have made it with both shells and elbows. I also like to use the Mexican shredded cheese because I think it melts better and doesn’t seem as oily as a regular cheddar.
Whip up a batch today and your family will declare you a cheesy hero! Please come back and let me know when you do. I love hearing from you guys!
Homemade Macaroni and Cheese
- 1 pound shells or elbows
- 2 cups milk
- 2 tablespoons butter
- 2 1/2 cups shredded Mexican sheese
- 8 ounces processed cheese like Velveeta, cubed
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cook the pasta according to package directions. Drain, rinse briefly, and set aside.
In the same saucepan (because who likes doing dishes?) heat the milk and butter on medium heat until the butter is melted.
Add the cheeses and stir frequently until completely melted.
Stir in the seasoned salt, salt, and pepper and mix.
Remove from heat and stir in the cooked pasta. Serve immediately.