Our Homemade Mac and Cheese is honed to perfection. Not too sticky, not too thick, not too grainy. Creamy, cheesy, and bursting with flavor.
The perfect homemade mac and cheese is an elusive thing. There are so many good ones how can you tell what you are going to get? Some are too liquidy, some are way too cheesy, some turn grainy and lumpy, and most if not all of the really good creamy ones require Velveeta.
Now don’t get me wrong, I don’t have anything against artificial cheese when it comes to making an epic Mac and Cheese. But Velveeta is like 6 bucks a brick where we live, and its a BRICK. Now I am sure I could keep said brick in my refrigerator for umpteen years with no recourse and live to tell the tale but it never happens that way. I use it all and make too much Mac and Cheese and we gain 10 lbs in a week.
Saturday we had some friends over for a low key BBQ and we decided that some tasty sides were in order. I hemmed and hawed over making this because I didn’t have any fake cheese and knew I would pay an arm and a leg for it at the mini store across the street. Yup. $7 for a block of Velveeta. Right next to it? A stack of American cheese singles. $1.69? Much better.
Turned out to be the secret we’ve been looking for. Even our friend Mari’s non-cheese eating child went back for seconds. One of our guests proclaimed they dreamed about it and woke up craving it for breakfast. I have been told I must bring nothing else to every group function from this point forward.
Yes, it’s that good.
Other Amazing recipes:
Crispy Baked Chicken Wings with Sticky Honey Garlic Sauce
Spinach Stuffed Shells
Dani’s Famous Homemade Mac and Cheese
Honed to perfection. Not too sticky, not too thick, not too grainy. Creamy, cheesy, and bursting with flavor. The perfect side dish for your next BBQ or toss in some sausages for an easy classic comfort food dinner.
Ingredients
- 1 lb shells
- 1 cup milk
- 1 cup cream
- 1 stick of butter
- 3 eggs
- 1 package of individual American cheese singles unwrapped, chopped
- 2 cups Italian mix 4 cheese blend
- 1 cup cheddar cheese
- salt
- pepper
- cayenne pepper if desired
- breadcrumbs
Instructions
1. Preheat oven to 350 degrees
2. Boil water. Cook pasta til al dente. Strain and return to pot.
3. Add all remaining ingredients.
4. Warm gently while stirring til combined.
5. Pour into 9x12 pyrex or comparable dish.
6. Top with breadcrumbs.
7. Bake 30-45 minutes until bubbly.
Catherine says
Dear Dani, your mac and cheese sounds like a winner to me. I love the dash of cayenne in there. I bought Velveeta for the first time in ages a few weeks back..what a treat! It’s expensive where I live too…if I had not had a coupon for it I probably would not have bought it. I have to try using the single slice cheese next time. Looks delish! xo, Catherine
Kelley says
What kind of cream? And is it a 1-lb package of American cheese?
Dani Meyer says
Regular heavy whipping cream and it is the 12oz package of American cheese…..usually has 16 slices of cheese in it.
Hope that helps!
Dani
Melanie Meyer says
REPORTING BACK ! Yup, he loved it ! I haven’t done such a hot job with past mac and cheese recipes, but this one won the prize…mmmm Thanks so much for the recipe, Dani 🙂 Loves
Melanie Meyer says
Dani I look forward to preparing your Mac and Cheese recipe for Tom for Father’s Day ! He will have just arrived back from Tanzania, very weary, and in pain with a cracked rib….so I know he would prefer to stay home to celebrate Father’s Day and dine on one of his favorite comfort foods 😀
Thank you for the recipe, I’ll report back on the big smile this is sure to bring 🙂
Loves to all,
Mom