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Macaroni and Cheese
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Description
This is by far the best homemade macaroni and cheese you’ll every have. My daughter-in-law, Meggin, gave me this recipe. It came from her grandma. One important point: you must use whole milk in this recipe. Don’t make it a low-fat version, it just doesn’t work. We serve this during the holidays or whenever we have a crowd, and the recipe is easily halved for a smaller gang of people. Enjoy, you’ll be glad you did.
Ingredients
- 1 pound Elbow Macaroni
- 16 ounces, weight Velveeta Cheese
- 2 pounds Extra Sharp Cheddar Cheese
- 1 whole Yellow Onion (small), Chopped
- Whole Milk (do NOT Use Skim, 1 Or 2%)
- Salt And Pepper, to taste
Preparation
1. Cook macaroni according to package directions, but do not overcook. Drain and place in a large, greased, oblong baking dish. I use a 4-quart size. Let cool to the touch.
2. While the macaroni is cooking cut the Velveeta and the ceddar cheeses into 1/2 -inch cubes.
3. Add the cheeses, onion, salt and pepper to the cooled macaroni. Mix this together with your hands to evenly distribute the cheeses, onion, and spices throughout the macaroni.
4. Pour the whole milk over the macaroni mixture just until you can see the milk peeking through the macaroni. You just want to be able to just see it a little!
5. Bake at 350 degrees F for 45 to 60 minutes. If the top is getting too brown during the baking, just stir the macaroni and continue to bake until the entire casserol is hot and bubbly with just a bit of a brown crust top. Stirring the casserole will not mess this up one bit.
6. Let the casserol sit for about 10 to 15 minutes before serving. This gives the macaroni time to soak up all the hot milk.
7. If you want to make this the day ahead, don’t pour the milk in it until just before you bake it. Cover the prepared casserol, sans milk, with plastic wrap and refrigerate until you are ready to bake it.
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5 Comments
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Kathy Marie on 2.1.2011
Jamie, after reading your comment again, I think you saw what this dish looks like. It’s not a creamy sauce, but pieces of melted cheese. So I think you did just fine!
Kathy Marie on 2.1.2011
Jamie,
The cheeses melt but they don’t really blend together. If you have to stir it a bit to prevent it from over browning then you will have a bit more blending of the cheeses. But what makes it so appealing is the small cubes of melted cheese that you get in this dish. This will not make a cheese sauce like a boxed version. Did you use whole milk? That is an absolute must with this recipe. And pour on just enough milk till you can see it barely poke through the macaroni mixture. Also, let it set a good 12-15 minutes once you take it out of the oven before you serve. Let me know how it goes for you, OK? I can’t tell you how much everyone love this version of macaroni and cheese. But I can definitely understand your trepidation, I felt the same way the first time I made it.
jamie568 on 1.22.2011
Hmm, I am trying this recipe again, I must have done something wrong. The flavor was really good but the texture was wrong. The cheeses never really melded together , looked kinda curdled when I was spooning it out. Any ideas?
Kathy Marie on 11.20.2010
I have never measured it. I know it sounds so weird… and I measure everything! But trust me on this. Just pour the whole milk until you just see it peeking through the macaroni and cheese and then stop! As you’re baking it, if parts start to brown too much just gently stir the casserol to mix in the browner pieces and keep on baking. The trick to this is to have it set for 12 to 15 minutes after you take it out of the oven. All the bubbling gooodness of the melted cheese and milk will be absorbed by the macaroni. We make a huge dish of it (I use a 4 qt. oblong glass baking dish) for Thanksgiving, Christmas, BBQ’s, it goes well with so much. And it reheats beautifully. Let me know how it goes!
mccallann on 9.27.2010
Approximately how much whole milk do you add? Thanks!