Comfort in a Bowl: My Homemade Macaroni and Cheese
There’s something truly special about a creamy, cheesy bowl of homemade macaroni and cheese. For me, this dish is more than just a family favorite—it’s a blend of tradition and cherished memories. My dear cousin, Jerri Castle, taught me how to make this comforting dish over 20 years ago. Since then, I've combined her method with a few tips from my mother to create my own version. Both Jerri and my mother have since passed away, but making this dish always brings me closer to them and keeps their memory alive. It’s not much different from theirs, but it’s become my go-to recipe, loved by friends and family alike. Funny, my grandkids still want Kraft, but hopefully, they’ll grow up to love this as well!
Ingredients:
16 oz. box of elbow macaroni (or any pasta you prefer)
1 stick of margarine or butter (I usually go with Blue Bonnet margarine)
16 oz. Velveeta cheese, cubed or sliced
Milk or canned evaporated milk (which we affectionately call “canned cream”)
Salt (optional, but I think it adds that extra touch)
Pepper (completely optional)
Instructions:
Boil the Pasta: Start by filling a large pot about ¾ of the way with water and adding a pinch of salt. Bring it to a boil and toss in your box of elbow macaroni. Cook according to the package directions until it's perfectly tender.
Drain and Melt: Once the macaroni is cooked, drain most of the water, leaving just a little behind. Place the pot back on the burner, but turn the heat down to low. Add in your stick of margarine or butter and the Velveeta cheese. Stir gently, then cover the pot and turn off the heat.
Melt and Stir: Let the heat do its work, stirring every few minutes until the cheese and butter are completely melted. If the mixture seems too thin, just cover it and walk away for about 10 minutes; it will thicken up. If it’s too thick, simply add some milk or canned cream a little at a time until you reach your desired consistency. You really can’t mess it up!
Cooking for a Crowd?
If you're feeding a larger group, just double the recipe: use 32 oz. of macaroni, 32 oz. of Velveeta, 2 sticks of margarine or butter, and a can of cream or a cup of milk.
Crockpot Method:
Want to make it even easier? You can assemble this in a crockpot and leave it on low for a couple of hours, stirring occasionally. Start by placing a stick of margarine and about a third of the cheese at the bottom of the crockpot. Pour in half of the drained macaroni, then layer more cheese and butter on top. Repeat until everything is in the pot. If you're taking this dish on the go, I always recommend bringing an extra can of cream. The longer it stays in the crockpot, the thicker it will get, so having a little extra liquid on hand can save the day.
A Family Tradition
Growing up, my mom always made homemade macaroni and cheese with Kraft American cheese slices—a delicious variation I still make from time to time when I’m out of Velveeta. My mom’s mac-n-cheese was always one of my favorites! I can still taste her version now! What I wouldn’t give to have it one last time made by her.
Leftovers? Yes, Please!
This dish is also great for leftovers. It reheats in the microwave like a dream, so you can enjoy its creamy goodness all over again.
If you've struggled with making macaroni and cheese in the past, I hope this recipe helps you feel confident in the kitchen. It’s a simple, delicious dish that’s sure to become a favorite in your home, just like it is in mine.
Enjoy!
I hope you try my recipes and let them “decorate” your life just as they have mine!
Love, Tracy