I suffer from an extreme obsession with cheese. If I was stranded on a dessert island, and I could only have one food, I would choose to have cheese. I just love cheese.
If you’re in the mood for some delicious, flavorful, creamy, and crunchy mac and cheese, this is the recipe for you. It’s simple and super easy to make.. no need to slave over the stove stirring a roux!
Feel free to add some extras if you wish! I wouldn’t mind mixing in some bacon, broccoli, chicken, or mushrooms…
simple baked macaroni and cheese
- 1 lb elbow or small shell pasta
- 2 T unsalted butter
- 1/2 c heavy cream
- 1 c milk
- 1 c grated cheddar plus more for topping
- 6 oz velveeta cut in cubes
- 1/4 t cayenne pepper
- 1/4 t paprika
- salt and pepper
- 1/2 c breadcrumbs
- 1 T unsalted butter diced in very small pieces
Preheat oven to 350° F. Cook the pasta to al dente, not quite cooked all the way, in salted water. Strain and stir in the butter until all noodles are coated. Set aside.
Pour cream and milk into a large pot over medium-high heat, and bring to a low boil. Add cheddar, velveeta, cayenne pepper, and paprika. Stir until cheese has melted. Season with salt and pepper to taste. Sauce should be nice and thick, so that it can coat the back of a spoon. If the mixture is too thick, add milk. If too thin, add more cheddar or velveeta.
Stir in the pasta and transfer to a baking dish. Top with breadcrumbs, extra cheese, and cubed butter. Bake for 30 minutes, or until topping is browned and cheese is bubbly.
tools I used: