Easy Creamy Macaroni and Cheese
Being a Catholic during lent there are only so many fish sandwiches I can eat, every Friday, week after week. That is when I turn to this Easy Creamy Macaroni and Cheese recipe for something different in my cooking rotation. Because it is by far, the best homemade mac and cheese around.
Now don’t get me wrong. I love the mac and cheese that comes in the little blue box, just as much as the next girl.
But there is something extra good about making homemade macaroni and cheese.
I’m going to step out on a bit of a limb here, but I love using small pasta shells for my mac and cheese. The sauce coats and fills the opening making them like little cheesy pasta tacos.
Little. Cheesy. Pasta. Tacos?
That makes sense right?
Never mind. Don’t answer that.
And what better cheese is there for mac and cheese then the American classic, Velveeta?
For that, there is no debate.
Those rare times I want to keep meals a little healthy and include things called veggies into my diet, I will throw in a few handfuls of frozen broccoli into the boiling water as I am cooking the pasta.
I love meals that come together using one pan. Makes clean up a breeze!
Easy Creamy Macaroni and Cheese
Ingredients
- 1/2 Onion, diced
- 3 Tbsp Butter
- 3 Tbsp Flour
- 2 1/2 cups Milk
- 2 cups Velveeta, cubed
- 12 oz Small Shell Pasta, cooked al dente
- Salt and Pepper, to taste
Instructions
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In a large pot over medium heat, melt the butter and saute the diced onion until softened.
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Add in the flour to the butter and onion. Stir continuously for 1-2 minutes. Make sure not to burn.
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Whisk in the milk and stir until all of the clumps of flour have dissolved.
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Bring the sauce to a simmer and stir until it thickens, about 5 minutes.
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When the sauce is thick enough to coat the back of a spoon, turn the burner to low and add in the Velveeta cheese. Stir until all the cheese is melted.
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Season the cheese sauce with salt and pepper to taste and stir in the cooked pasta. The sauce will thicken slightly more as it sits.
Recipe Notes
Add frozen broccoli to the boiling water for the last 2-3 minutes of the pasta cooking time.
Use any type of small pasta shape.
Add a teaspoon of hot sauce to the cheese mixture for an added “kick”.
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