This is my sister Robyn’s creamy mac and cheese recipe! So delicious and a hit at parties!
This mac and cheese recipe is so cheesy and creamy that it will satisfy your every comfort food desire. Robyn has been making this recipe for a while now and boy, are we glad she does!
I remember one time, the family was gathered at Robyn’s for a celebration. I believe it was a graduation party for one of her kids. My brother Bob was helping out and he was tasked with preparing the mac and cheese.
Hot day doesn’t stop Bob
It was an unbelievably hot day and Bob was standing at the stove whisking the heck out of the cheese sauce.
Now, let me set the stage a little bit more. Since this was an event with lots of peeps, Robyn didn’t just make one pound of pasta. Oh, no, no. I’m saying she did at least 3 pounds, but I’m guessing more. There were a lot of kids at this party and adults love this mac and cheese as well.
So, Bob was standing in front of this huge pot brandishing the whisk like it was his J.O.B. Sweat was pouring off of him, (but not in the cheese sauce – I kept my eye on that) because it took forever for the sauce to thicken. He says, and I quote, “It was like stirring lava.”
I was exhausted watching him as I leaned against the counter, taking swigs from my cocktail. It’s hard work making sure everything is done on the up and up.
But someone’s got to do it!
On to Robyn’s creamy mac and cheese
Preheat the oven to 350 degrees Fahrenheit.
Here are the ingredients for the mac and cheese. We have elbows, flour, butter, cheddar cheese, Velveeta cheese (egads, I love that stuff), milk and some Ritz crackers for the topping.
I fill up a medium stock pot with water and put it on to boil. Once it boils, I put in 1/2 pound of elbow macaronis and cook it for 8 minutes.
Next, I get my sauce pan and heat 1/2 cup of butter. When it’s melted, I whisk in some flour.
Time to add four cups of milk, which I whisk constantly until it thickens. I add 2 cups shredded sharp cheddar and 1 pound of Velveeta, cut into cubes.
Here’s a photo below of the cheese half melted.
I had to take the photo in the kitchen since I didn’t want to keep taking the pan off the heat.
See that chunk of Velveeta stuck on the whisk? I didn’t pluck it off and eat it. Really, I didn’t.
Here’s the cheese mixture, completely melted.
I drain the elbows and place them back in the pot I used to boil them.
I pour the cheese sauce on top of the elbows and mix them all together. Once the elbows are covered with the cheese sauce, I place them in my medium casserole dish.
Can you say Cheese?
Look at how cheesy that is!
I get eight Ritz crackers and crumble them between my fingers onto the top of the cheesy goodness.
Now, you can use more crackers if you like or less. Just go by your mood and your taste buds!
Don’t be Tempted
I place the mac and cheese in the oven and bake it for 35 minutes until it’s nice and bubbly and smells so yummy you want to stick your face directly in it.
But, you won’t do that because that would really hurt, not to mention, disfigure you.
So wait for it to be spooned out appropriately.
Speaking of which, I gather some soy honey wings and some sautéed kale to plate with my delicious mac and cheese.
Let’s take a bite of the mac and cheese, shall we?
I hope you enjoyed this recipe as much as my family does.
Please feel free to share it! Let’s see, you could Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a mac and cheese lovin’ comment.Print
This mac and cheese is such a comfort food! So delicious!
- 1/2 pound of elbow macaroni
- Salt for water
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 2 cups shredded sharp cheddar
- 1 pound Velveeta cheese, cubed
- 8 Ritz crackers or more
- Fill a medium stock pot 1/2 way with water and set it on to boil. Once it has boiled, salt it and add 1/2 pound of elbow macaroni, cook 8 minutes.
- Preheat oven to 350 F
- As the pasta cooks, start the cheese sauce
- Add butter in sauce pan and melt it on medium heat. Once it melts, add flour and whisk until combined.
- Add milk and whisk until the mixture thickens
- Add cheddar and Velveeta and whisk until it is melted
- Drain elbows and stick it in the pan you used to boil it. Pour the cheese sauce on the elbows and stir until the elbows are covered.
- Pour the cheesy elbows in a medium casserole dish
- Crush 8 Ritz crackers and sprinkle on top of macaroni and cheese
- Bake for 35 minutes until it is bubbly
- Spoon out onto a plate
- Eat the mac and cheese
- Smile a cheesy smile