Saturday, November 17, 2012

Brett's Macaroni and Cheese

Several people have asked for this, so here it is. My husband's yummy homemade mac-and-cheese recipe. This is the first thing he ever cooked for me after we'd been dating for a few months. Too bad only one of my three kids likes it (for now).


16OzUncooked Macaroni    1
Sweet Onion -- Chopped

Shells, Elbows, Or Whatever    2TbspFlour -- More Or Less
1/2LbVelveeta    1/4CMilk -- More Or Less
4-6OzCheddar Cheese Block -- More Or Less    

bread crumbs - optional


  1. Cook pasta and set aside.
  2. Cut the Velveeta and cheddar cheese into cubes. Place the cheeses in a saucepan. Slowly melt the cheeses over med heat, stirring frequently. (Can also be done in the microwave - just heat in small time increments to avoid burning and stir often.)
  3. In a skillet, melt the butter. Add onion and saute until golden brown. Remove from heat. Add flourand milk to onions and stir to make a goopy mess.
  4. Combine pasta, melted cheese, and onion mixture in a large bowl or pot. Stir well. Add more milk as needed to attain desired consistency.
  5. If desired, put macaroni and cheese in a greased, oven safe casserole and top with bread crumbs. Bake at 350 for 15-20 mins, or until a golden crust forms.


Can use any mix of cheeses desired. I know Velveeta is a no-no among foodies, but I can't find a good, easy substitute for getting the right creamy texture. Last time I made this, I used a cheddar with bacon that made it soooo good!


Katie B. said...

I now leave out the velvetta and use a combination of mild cheddar, colby jack, and fontina to get the melty-creaminess.

Katie B. said...

Also usually add chopped ham and/or cooked bacon