Sunday, October 31, 2010

Delicious Old Fashioned Macaroni and Cheese

There's something about the change in seasons that automatically has me thinking about comfort food.

In the spring and summer, it's all about what's fresh and local, but come Autumn, as the promise of hibernation begins to set in, my body and soul begins to crave the old classics.

The kinds of dishes my grandmother used to make when the winds blew cold and the promise of snow was just around the corner.

Like shepherd's pie, meat loaf, or wonderfully creamy and comforting macaroni and cheese.

My recipe for macaroni and cheese has been one created over much trial and error.

I wanted something that would not be too dry and have lots of flavour but would not be overloaded with cream and butter.

The end result is a mac and cheese the PB and I just love.

I hope you will too!

Delicious Old Fashioned Macaroni and Cheese
For printable recipe click HERE

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 cup milk
  • 1 cup chicken stock or broth
  • 250 g Velveeta Cheese, (half a package) cut into 1/2-inch cubes
  • 3 cups elbow macaroni, cooked just to al dente (about five minutes) drained
  • 2 cups Shredded Sharp Cheddar Cheese
  • 1/4 tsp black pepper
  • 1/2 cup panko bread crumbs
  • 1/2 tbsp melted butter
  • a few dashes cayenne pepper to taste (optional)
  1. HEAT oven to 350°F. Melt butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk and chicken stock; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in cheese. Stir in pepper. Stir in macaroni.
  2. SPOON into a buttered 2-L casserole.

3. Meanwhile, melt 1/2 tbsp butter and mix with 1/2 cup panko bread crumbs. Add cayenne pepper if desired.

4, Sprinkle with buttered panko crumbs. Cover. (Is also really good sprinkled with unbuttered Ritz cracker crumbs)

5. BAKE 20 - 30 min. or until heated through.

Serves 2-3 adults with leftovers.

For a larger crew, double the recipe.

Makes wonderfully creamy and flavourful macaroni and cheese everytime.




Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. I made homemade mac n' cheese last night w/ HALLOWEEN PASTA I found at World Market! The kids loved it. soooooo good.