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Comfort 'n' Cream Mac 'n' Cheese *

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 7 Tbsp butter
  
• 3-1/2 Tbsp all-purpose flour
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 2 cups evaporated milk
  
• 2 cups chunked Velveeta cheese
  
• 1 (1-pound) package elbow macaroni, cooked al dente
  
• 8 ounces mild Cheddar cheese, grated
  






Instructions



1. Preheat the oven to 350°F.
   
   
2. Melt the butter in a saucepan or double boiler over medium heat. Whisk in the flour, salt, and pepper, stirring quickly to avoid lumps, to create a creamy base. Add in the milk slowly, stirring until creamy. Add the Velveeta cheese and stir well to allow the cheese to melt into the cream sauce.
   
   
3. In a 13- x 9-inch glass baking dish, spread the cooked macaroni and pour the cheese sauce evenly over the entire contents. Top with the grated Cheddar cheese and bake for 15 to 20 minutes, or until bubbly.
   
   Makes 6 to 8 servings.
   
   
   Cat's Note:
   This macaroni and cheese recipe is just as advertised: Creamy and comforting. It is indulgently rich, and not something I'd eat every day, but it is wonderful on those rare occasions when you really need rich and indulgent comfort food. Next time around, I might add panko breadcrumbs to the top of the casserole, to give it a bit of textural difference. Other than that, it was delicious when the recipe was followed to a tee.