Taste of Home
Mom’s Macaroni and Cheese
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 6 servings.
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
Ingredients
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1-1/2 cups uncooked elbow macaroni
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5 tablespoons butter, divided
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3 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups whole milk
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1 cup shredded cheddar cheese
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2 ounces Velveeta, cubed
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2 tablespoons dry bread crumbs
Directions
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1.
Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
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2.
Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Nutrition Facts
1 serving: 309 calories, 20g fat (13g saturated fat), 60mg cholesterol, 569mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 11g protein.
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