Real Easy Macaroni and Cheese
Baked, bubbly, and bursting with flavor this real easy macaroni and cheese recipe is…well—incredibly easy to make—and definitely better than anything that comes in a box. If you’re looking for an ooey gooey, super cheesy, crowd pleasing dish look no further than my real easy macaroni and cheese!
Cheese To The Freakin’ Weekend (Or Weeknight)
Macaroni and cheese is really THAT DISH! There’s butter, milk, and cheese all clinging to oodles of noodles and a crispy golden, bubbly layer of cheese on top. It’s the perfect side dish.
The best thing about macaroni and cheese?
It’s real easy to make.
Now, in this day and age people have done their best to complicate macaroni and cheese. They add truffles, lobsters—probably raisins—and, for the most part, it’s all good. It’s pretty hard to mess up a dish like this but there’s nothing like the classic.
Velveeta cheese + Sharp Cheddar = A Done Deal!
What Makes This Real Easy Macaroni and Cheese?
Well—It’s all melting and mixing—plus a little baking at the end. If you watch your heat and keep your whisk handy you shouldn’t have any problems making this dish. On top of that the list of ingredients isn’t that long and you may have most of them on hand already.
All The Flavor in this Real Easy Macaroni and Cheese Recipe Comes From:
◑ Velveeta Cheese
◑ Sharp Cheddar Cheese
◑ Heavy Cream
◑ Evaporated Milk
◑ Onion Powder
◑ Garlic Powder
◑ Smoked Paprika
◑ Ground Mustard
◑ Salt
◑ Black Pepper
◑Shredded Mozzarella
◑ Butter
◑ Flour
And Now I Present: How To Make Real Easy Macaroni and Cheese!
Step One—Preheat your oven to 350 degrees.
Step Two—Cook your elbow macaroni noodles to al dente in salted boiling water.
Step Three—While the pasta cooks, melt butter in a large saucepan; whisk in flour. Cook over medium heat, whisking continuously, until your mixture is a deep tan color and smells a little bit like the beginnings of cookie dough.
Step Four—Whisk in evaporated milk, heavy cream, garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper; turn heat to low.
Step Five—Using a wooden spoon, stir in Velveeta and all but a 1/4 cup of the shredded sharp cheddar cheese; when all of the cheese is melted, fold in macaroni noodles. Then, pour mixture into a 2-quart casserole dish.
Step Six—Sprinkle mozzarella and remaining cheddar on top and bake for 30 minutes. Broil for five minutes and serve!
Real Easy Macaroni and Cheese
Equipment
- whisk
- large saucepan
- wooden spoon
Ingredients
- 8 oz elbow macaroni noodles
- 4 tbsp butter
- 4 tbsp flour
- 1 cup heavy cream
- 12 oz evaporated milk
- 6 oz Velveeta cheese cubed
- 8 oz sharp cheddar cheese shredded; divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Cook your elbow macaroni noodles to al dente in salted boiling water.
- While the pasta cooks, melt butter in a large saucepan; whisk in flour. Cook over medium heat, whisking continuously, until your mixture is a deep tan color and smells a little bit like the beginnings of cookie dough.
- Whisk in evaporated milk, heavy cream, garlic powder, onion powder, smoked paprika, ground mustard, salt, and black pepper; turn heat to low.
- Using a wooden spoon, stir in Velveeta and all but a 1/4 cup of the shredded sharp cheddar cheese; when all of the cheese is melted, fold in macaroni noodles. Then, pour mixture into a 2-quart casserole dish.
- Sprinkle mozzarella and remaining cheddar on top and bake for 30 minutes. Broil for five minutes and serve!
