Easy Macaroni and Cheese
Here's a recipe my mom used to make for me when I was a girl. Our girls liked it even better than the Kraft version.
Servings: 6
Calories: 583kcal
Ingredients
- 16 oz. raw elbow macaroni
- 4 quarts water
- 1 teaspoon kosher salt
- 5 tablespoons butter
- 1 1/2 cups whole milk
- 10 oz. processed cheese loaf cubed (like Velveeta)
- 1 cup cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Slice 10 oz. processed cheese loaf into small cubes. Using a handheld grater, shred 1 cup cheddar cheese.
- Fill a medium saucepan with 4 quarts water and bring to a rapid boil on medium-high heat. Add 1 teaspoon kosher salt and 16 oz. raw elbow macaroni. Boil according to package directions, for about 9-11 minutes until tender. Drain the macaroni in a colander.
Make the Macaroni and Cheese
- In the same saucepan, melt 5 tablespoons butter. Add 1 cup of the whole milk, prepared cheese cubes, and shredded cheddar cheese.
- Cook on low until the cheese has melted, stirring occasionally.
- Once the cheese has completely melted, add in the drained macaroni and mix well with a long-handled spoon or spurtle. If desired, you may add an additional 1/2 cup of whole milk if you prefer a creamier sauce.
- Season with 1 teaspoon smoked paprika and 1/2 teaspoon freshly ground black pepper. Serves 4-6.
You do not need to stir the cheese constantly, but you will need to keep an eye on it and stir every 1-2 minutes.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.
Nutrition
Calories: 583kcal | Carbohydrates: 65g | Protein: 26g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1400mg | Potassium: 443mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1208IU | Vitamin C: 1mg | Calcium: 515mg | Iron: 1mg
