Everyone always needs an excellent homemade mac and cheese recipe, it's just that kind of comfort food. This one is my favorite. Originally passed to me by a friend, I stared in abject horror at the ingredient list when I saw that it containted Velveeta. I was sure that I would never make it and I planned to tuck the recipe away in my pocket, never use it, and never tell my friend. But she must have known what the mental objection was, because she was quick to assure me that the Velveeta is there just to enhance the texture, and to help keep things smooth when reheating. She then even gave me a sample of Velveeta so I wouldn't need to go to the grocery store and degrade myself by buying a block of my own. I turned out to really love the recipe and now if I think I might want to make a batch I send my husband to the store for some Velveeta - so I'll never be caught on camera buying it! My mother would be proud.
Cook 2 cups elbow pasta. I like the slightly nutty flavor of Barilla Plus. Drain, rinse.
Melt 3 tbsp butter with 1/4 cup flour in saucepan to form a paste. Add 2 cups of milk, whisk till smooth. Add in 4oz of Velveeta, cut into chunks. Stir till smooth and melted. Add 8 oz of grated sharp cheddar cheese, stir on low till sauce thickens. (Use a 10oz block of cheese and reserve remaining 2 oz). Salt and pepper liberally, add a pinch of onion powder and a dash of chili powder. Mix cooked and drained pasta into the cheese sauce. It should be very saucy.
Pour into a baking dish. Combine 1 tbsp melted butter with 1tbsp bread crumbs. Sprinkle the bread crumbs and reserved cheddar cheese on top. Bake at 350 for 20 minutes or so. This reheats fairly well. Thanks J, for the recipe!
