The best cheese for nostalgia is Velveeta. I learned to love this cheese as a child, and it produces the smoothest cheese sauce imaginable. It creates a gooey, creamy, cheesy, and delicious mac and cheese. The ultimate taste memory that transports me back to my childhood pleasures is cheese and Velveeta shells.
This mac & cheese is sure to impress everyone! Even if Mike and I are the only ones eating it at the moment, it really does strike the spot—especially after returning from a cool, windy stroll. Extremely easygoing, corny, and heartfelt.
This really simple homemade recipe can be baked or enjoyed just the way it is cooked on the stovetop. It's the epitome of coziness when served straight off the stovetop into a bowl and eaten with a spoon.
Process
As directed on the package, cook the macaroni in a big pot of salted water and make sure to drain properly.
Melt the butter in a large saucepan over medium heat. Once the butter has melted, blend in the flour, dry mustard, onion powder, and garlic powder until well combined.
While whisking, slowly pour the milk into the pan until it becomes smooth. Continue stirring periodically over medium heat for three to five minutes, or until the sauce bubbles and thickens.
Stir in the shredded cheddar and cubed Velveeta until they melt and become creamy.
When the macaroni is well coated, add the drained pasta and stir till it tastes good. Season with salt and pepper. Have fun!
Ingredients
- 8 oz macaroni about 2 cups dry, or other small pasta of choice
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard powder
- 1.5 cups milk of choice
- 1/2 lb Velveeta cheese cubed
- 1/2 cup shredded cheddar
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