Friday, January 23, 2015

Stovetop Mac n' Cheese

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I wasn't planning on doing a post/tutorial on mac n' cheese since there are so many recipes out there, but my Instagram friend's have been requesting this for quite some time, so....here it is!

I don't make this often, because well...it's pretty bad for you. A ton of cheese, and a bit of velveeta, isn't exactly good for your waistline, lol.

This mac n' cheese recipe is a staple in my home, and if you love good ol' comfort food, then you've come to the right spot! :)

INGREDIENTS:

3/4 pound of elbow macaroni (cooked al dente, according to the packaging)

4 Tablespoons of unsalted butter

4 Tablespoons of all purpose flour

8 ounces of Velveeta, cubed

4 ounces of freshly grated monterrey jack

4 ounces of freshly grated sharp cheddar

2 1/2 cups of milk

pinch of salt

1/4 tsp of ground mustard

black pepper to taste

onion powder to taste

INSTRUCTIONS:


1. In a large pot of boiling water, add some salt and throw in your elbow macaroni. Cook al dente, drain well, and set aside.
2. Have your flour ready, and set to the side.
3. Into your pot or large skillet, add in your butter. Turn the heat to medium. Once butter has almost fully melted, dump in your flour all at once and whisk for 3-4 minutes, until you've cooked all the flour taste out.
4. Slowly, pour in your milk, whisking constantly, until thickened to liking. If you like more of a "sauce" then you don't want the milk mixture too thick.
5. Once thickened, add in your cubed velveeta. Season with black pepper, onion powder, and ground mustard. Depending on what type of cheese you are using, you should add the salt last.
6. When your velveeta has fully melted, add in your monterrey jack and sharp cheddar cheese. Turn off heat, and whisk until smooth. Taste check for seasoning. Add salt if needed.
7. Add in your drained macaroni, toss to coat, and serve immediately.

25 comments:

  1. […] refrigerated (preferably overnight or 3-4 hours minimum) leftover mac n cheese (recipe here) […]

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  2. I made the mac n' cheese today. And let me tell you, your recipe is fantastic!! So creamy, soo yummy, sooo sooo good! I think I'll go get seconds now hehe. Keep up the good work :)

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  3. Hi Sav.
    Very good recipe. I made it and the kids loved it. One little problem though. I am from Greece and I don’t know what the Velveeta and the Monterrey jack cheese are so I put gouda and Gruyere cheese instead. The taste was great but it didn’t get the “sauce” type of mixture. It was thicker. What did I do wrong?

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  4. Hi Nick. The velveeta definitely gives it that creamy and saucy texture. Next time, just omit the flour. Heat up the milk (I would use less..about 2 cups of milk) and butter until melted, season, and throw in your cheeses until melted.

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  5. I tried your Mac n cheese I have to say it was very delish your right Velveeta does make it more creamy this is the beginning of no more out of the box Mac n cheese. Love it thanks...

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  6. Thank you for the reply. I will try this next time buty can I replace the velveeta and with what?

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  7. You would just leave out the velveeta out completely. It's not the best thing for you anyways...it is processed cheese, lol!

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  8. Right? I love homemade mac n cheese! There is no more going back, now! :)

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  9. Hi Sav
    I was looking for a "whipped" chocolate frosting and I ran into your receipe online
    Havnt tried it yet
    The reason for this email is I just wanted to tell you it's a pleasure to watch your videos you are so honest and it's easy cooking not complicated even complicated u make easy you are exact when you cook meaning my questions get answered because it's step by step and you talk as u cook
    Your just great!!!
    I am going to show my daughter (who says she will hire a cook when she grows up and has her own home) how easy cooking is
    I Also admire your honesty for the fact your pans our like ours on this end of the computer they are not brand new shiny phoney, your kitchen is spotless, you have such integrity when you cook . Thank you for being out there for us who struggle with cooking
    God bless you
    Sincerely Rocky

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  10. Wow, Rocky...thank you so much for the kind words! It really makes what I do worthwhile! I am so happy to be of help to you. And yes, I I love my pans and work them to death, lol! Pans are super expensive and I try to make the most out of them. :) I hope you continue to enjoy the recipes! :)

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  11. This Recipe was simply loveeeeeeeeee <3

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  12. Tried this tonight for dinner !!!! Family loved it!

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  13. Yes!! So happy you guys enjoyed it! :)

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  14. I want to make this. I'm just not sure what ' 3/4 pound of elbow macaroni is ? Helppppp please!!! :(

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  15. 3/4 pound is the same as 12 ounces. :)

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  16. OMG!!! This is the best stuff ever! I should have waited to make this after my entrée was done because my family finished it and was not even hungry for the main course lol....Thanks for a great recipe!

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  17. LOL! Well, happy bellies, either way! I hope you've learned your lesson! :)

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  18. How much is 8oz of velveeta cheese ? I have a 450g is that enough?

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  19. Hmm..sounds more than enough? You can just eyeball it too. The velveeta is just there to add creaminess to the overall dish.

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  20. 8 oz corresponds to 225 g of Velveeta.

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  21. 225 g. The whole recipe would feed 7 of my type.

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  22. Hi, so if i wanna use only cheddar can i just use 16 oz of it?

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  23. Yes! The velveeta just adds creaminess to the overall dish. If you are opposed to processed cheese, I hear cream cheese is a great substitution!

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  24. Hi, how many is enough for about 20 people? I'm not really sure.

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