Macaroni and Cheese
Macaroni and Cheese is the perfect comfort food. I understand there's more polished and healthier ways to make it, but when I'm eating Macaroni and Cheese I want it to be the best. Let's face it, it's not healthy to begin with so for those few times each year you do enjoy it, this is worth it!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
- 1 16 oz box shell or elbow pasta
- 1 cup cubed Velveeta Cheese
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 cup half & half
- 1 teaspoon ground mustard
- 1 teaspoons to 1 pepper sauce I used Tabasco
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
In a large stock pot with lots of water (that's been salted)* cook the pasta according to package directions to aldente'. Drain the pasta well but do not rinse.
While the pasta is draining, add all of the remaining ingredients to the pot. Stir and whisk it well until it melts completely. It will become smooth and creamy.
When the sauce is completely smooth - about 5 minutes - add in the cooked pasta. Mix well to combine..
Calories: 585kcal | Carbohydrates: 66g | Protein: 26g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 1066mg | Potassium: 395mg | Fiber: 2g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 0.8mg | Calcium: 489mg | Iron: 1.3mg