Cooking with Judith

Judith’s Mac and Cheese

When my kids are coming for a dinner gathering, they always want my Mac and Cheese. My “kids” range from a one-year-old great grandson to my oldest daughter who is 60. Sometimes it’s the main course, sometimes a side. I always double the recipe. It’s a take home favorite.

The difference from most mac and cheeses is the sauce. Mine is gooey … and it’s the Velveeta cheese that brings the goo to life. After cooking the elbow macaroni noodles, you’ll add the cheese sauce … and then baking it until it bubbles. Sometimes, I add diced Ortega chilis in the mix before baking for a bit of heat and French’s Fried Onions on top for a little crunch.

Prep time: less than 30 minutes

Baking: 25-30 minutes.

ingredients

32 oz large Elbow macaroni

8 T butter – one stick

8 T flour

1 quart milk. Sometimes I add half milk and half Half & Half

16 oz Cheddar cheese-sharp

12 oz Velveeta cheese

Salt, pepper, garlic salt or powder to taste, paprika

French’s Fried Onions

Options: one small can Otega chilis, diced (for the adult version). If I’m making a large batch, I sometimes make half with the Ortega chilis, and half without.

Pre-heated oven 325°

putting it all together

Cook Macaroni

Fill a large pot with water and bring to a boil. Add macaroni. Cook 8-11 minutes. Drain. Transfer to large , 9 x 13 baking dish. Any overflow, add to another baking dish.

Classic cheese sauce always begins with béchamel. That’s the easy peasy white sauce made of butter, flour, milk, and a few seasonings. You will then add cheese a sharp cheddar to start that I grate from a block of cheese. Then add the Velveeta in chunks taken from half a block. Stir often to eliminate any lumps.

How to Make Cheese Sauce in 4 easy steps

You’ll use 2 T butter and 2 T all-purpose flour for every 1 C of milk.

Grate your cheese. Do not use pre-package grated. It has a coating on it that prevents the cheese from sticking together. It can also produce a grainy sauce, not the smooth one you want.

To create the roux, melt the butter over a low heat. Add the flour and continue stirring to make a thick paste. When the flour is incorporated into the butter cook for a few minutes to activate the starch granules. The roux will thicken and turn slightly brown.

Gradually whisk in cold milk, stirring constantly as it comes together. You can use fresh whole milk. Or I go to the pantry for a can of evaporated milk, sometimes two. I rarely have regular milk in my refrigerator and the almond milk I use for oatmeal won’t work.

Add in your seasonings: pepper, salt, maybe garlic salt or garlic power, paprika.

Add grated cheese to the white sauce a handful at a time. You want to melt it. Your goal is to have a smooth sauce.

Pour cheese sauce over the macaroni. Be generous. Add Ortega chilis for a little kick if you want. Add extra grated cheese on top. Bake until bubbles—around 25 minutes. Last five minutes, sprinkle French’s Fried Onions on top.