Monday, January 23, 2012

Homemade Macaroni and Cheese

Does anyone know who invented macaroni and cheese?  Were they given a Nobel Peace Prize? If not, they should have.  I'm pretty sure Mac n Cheese can solve just about any problem (at least temporarily).  Now, I'm not condoning drowning your sorrows in food, but ya know, I'm keepin' it real here.  Trouble in your relationship? Talk it out over macaroni and cheese.   Because this stuff makes everyone a little more agreeable.  Even if you don't fix your relationship, you are at least soothed by the cheesy gooey love of mac n cheese.

Bad day at work? Car broke down? Kids not listening to you?
Bust out a plate of this goodness, and the problems go to the back of your mind (for at least 15 minutes anyway). And sometimes that's all it takes to feel like yourself again.  Now, my family has absolutely no qualms about eating the boxed stuff.  I grew up on the boxed stuff and we still eat it today.  But when you have growing kids in your house (and us older folks too), the calcium and Vitamin D you get from the cheeses and milk in the homemade stuff makes you feel a little better about indulging in this favorite dish.  And over the years, I've found some ways to simplify it but still keep it gooey and cheesy.  The key to this recipe? You aren't going to boil the macaroni beforehand.  Did you copy that? Do not boil the macaroni beforehand. This is going to not only save you time, but you aren't gonna have to also wash up a pot and strainer too.
Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

(dry mustard not pictured)

 Now, when it comes to the cheeses you can pretty much use whatever cheese you like.  
For the shredded cheeses, I usually go with whatever is on sale or what I have a coupon for.
 Sometimes I'll use the pre-shredded stuff, other times it's cheaper for me to shred it myself.
I generally like to use a mixed cheese (cheddar, monterey jack, mozzarella) to be mixed with the Velveeta and then a cheddar cheese to sprinkle on top.

If you want to save on money, try just using just the Velveeta and skip the second bag of cheese. Or skip the Velveeta and just use the one bag of cheese in the noodle mixture. The extra cheese just makes it super cheesy.
A whole 16oz. block of Velveeta is being pictured here. You're only going to use half of that (8 oz.) or you can use those Velveeta shreds that are in bags and ready to use.

 Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it)
In a medium bowl, combine milk with melted butter.
 Add in salt and dry mustard powder.
 Pour in uncooked macaroni.
 Now add in Velveeta
 Next add in 2 cups of shredded mixed cheeses.
  Give it all a good stir.
 Pour the mixture into your baking dish.
 Cover with aluminium foil.
 Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). I usually stir it a time or two while cooking. 
Oven times vary so check it around the 40 minute mark.
 Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.
Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden).
Serve warm. 
Comfort food at it's finest.

152 comments:

Jen the CraftinCowgirl said...

I think I'm in love!! This is one of my favorite foods, I gotta try this recipe. Thank you for sharing!

Inside a British Mum's Kitchen said...

Thank you for making an all time favorite easier and tastier!
mary x

LindaCrochets said...

Try cooking your macaronni in chicken broth (but leave off the salt). Adds a rich flavor. That's the way my Mom always cooked her macaronni.
Lindacrochets

Adele @ The Dutch Door Kitchen said...

We can thank Thomas jefferson!, lol... supposedly he brought the mac & cheese idea to America from his travels : ) That's a great idea to increase the liquid so you don't have to cook the pasta. I have to try this! Thank you!

Rustown Mom said...

I can't wait to spring this on my peeps when we have another cold evening - it's been 80 degrees here in the afternoon - blerg. But I have a lot of cheese in the freezer I can use up. Thanks for the no-boil recipe!

Kiri W. said...

Mmmm, looks delicious! I didn't grow up on man and cheese in Germany, but I have very much learned to appreciate this dish ;)

MrsJenB said...

Wait - no boiling the noodles first? Lady you just want to make ruining my diet that much easier! ;)

Helen's Cooking said...

The best recipe !!!! Love it! Thank you for sharing mmmm yum!

Rosemary said...

The Number One Ultimate Best All-time comfort food! And you really don,t have to cook the noodles first? Sold! I read in Cook's Illustrated Ithink that you needed Velveeta to make a really good and creamy Mac 'n cheese.

janet@fromcupcakestocaviar said...

Delicious looking mac and cheese! Comfort food at its best here! Buzzed!

Lizzy said...

With all that gooey cheese, this has to be a winner! Thanks for sharing more deliciousness with us, Brandie!

Eliotseats said...

Love the simplicity and hominess of this dish.

Maureen said...

A few years ago I went to lunch at the restaurant at the Culinary Institute of America in New York. My sister lives nearby so we always go at least once while I'm there.

I called my husband in Australia that day and he said, "what did you have???"

"macaroni and cheese," I said.

"what??? You went to the CIA and had mac and cheese??"

"yep and it was divine!"

"you're nuts"

I was right. There's something wonderful about well made mac and cheese. (it's not an Aussie thing I'll admit)

Annie Oakley's Kitchen said...

My son could seriously live off of mac n cheese. Even at 14 he orders it when we go out to fancier places. He would love this and so would I!

Vickie said...

YUM! That looks sooo good! I'm gonna have try this soon! I made the boxed mac-n-cheese last night, but this will be a good addition! :)

Christy said...

Love me some mac n cheese!! Have you ever had it fried? It's even more amazing!!

www.lifeofamodernhousewife.com

carolinaheartstrings said...

This is exactly how I make it! It is the best! Love your pictures. Come visit. We have a terrific chili on the menu this week.

Lin said...

I've been making mac'n'cheese with Velveeta for umpteen years & loved every bite (it's good dipped in ketchup too)...however...I recently discovered a recipe for it without the Velveeta that is the same creaminess & according to our daughter that's done the research, is healthier. You use whipping cream & any type of cheese you like (I've used medium cheddar)along with the milk & butter & it was equally as yummy. I'd tried to shortcut the Velveeta before & it wasn't good, yet with the whipping cream, no one noticed that the Velveeta was missing.

Barbara Schantz said...

My sister-in-law always adds Muenster cheese to her mac & cheese and it is delicious. I bought some Muenster, but don't have any Velveeta, so I'll wait till I get some and then try this recipe. Thanks!

The Country Cook said...

Lin, that is a great tip if anyone has a hard time finding Veleveeta (or something similar). Barbara, muenster sounds great with this!

Melly said...

Im currently in the process of making this right now, but I've checked it after 40 minutes & the liquid has not absorbed. I followed the directions to the tee, so Im not sure where I went wrong :( Im afraid this is going to be a bust for us & will probably go back to making mac n cheese my way. Thanks for sharing though!!!

The Country Cook said...

Melly, I do give an initial suggested cooking time 50 minutes to an hour. Also, you will cook it an additional 10-15 minutes after you put the additional cheese on top so try not to panic after 40 minutes if all the milk is not absorbed. Oven times do vary. Give it enough time and it will absorb. Also, when you take it out and it starts to cool, it will continue to absorb a bit of liquid. I've made this lots of time so I promise I would not share a recipe that didn't work out for me. :)

Melly said...

Thank you!!! I did it put it back in for 20 more minutes after the initial 60 minutes (I was checking it after 40 minutes & panicked when I didn't see the liquid absorbing) it did end up cooking properly & was very good. What I really liked about it was that it had just the right amount of salt & cheese. Thanks again for sharing & comforting me! :)

The Country Cook said...

Oh good!! I know everyone's oven has hot spots, etc. so that's why I include that "oven times vary" bit, I would hate for anyone to have dried out or burnt mac and cheese..lol. So glad it turned out good for you. I always appreciate feedback on recipes! Thank you for coming back to let me know!! :o)

Jaynell said...

Mmm! Always looking for a good mac n cheese recipe. Going to have to try this. Thanks!

The Better Baker said...

Oh honey! Cant tell you how amazing this sounds today. Taking hubby home from hospital today...hez still on soft food diet and Ill be making this as soon as we get settled in at home. Sooo happy I saw this while sitting in his hospital room.:)

The Country Cook said...

Marsha, y'all have not left my thoughts or my prayers!! So happy to hear he is coming home!!

Tabitha (a.k.a. Penny) said...

You are too good to us, Brandie. I love that you don't have to cook the macaroni first. Anything to make life easier. (pinned)

M. B. said...

I made this for dinner yesterday after reading your post (thanks to Pinterest!) and it was absolutely delicious!!! Thanks for the wonderful and simple recipe!!

The Country Cook said...

Hi M.B. - I really appreciate ya taking the time to come back and let me know how it turned out for you. I am so, so happy you liked it. I am thankful Pinterest brought you here!

Carrie said...

Looks easy and delicious!! I have a question though, your recipe calls for 8 oz. Velveeta cheese but it looks like you used the whole 16 oz. box of Velveeta cheese... how much should I use? 8 or 16 oz?
Thanks for your help!!!

The Country Cook said...

Hi Carrie! The box of Velveeta is for illustration purposes, just like the whole jug of milk and macaroni. You will need 8 oz. of Velveeta, or if they carry it in your store, you can use the Velveeta shreds. Hope that helps!

Kim said...

Oh My Gosh! This was the easiest, most amazing food I think I have ever tasted! Soooo Good! I have a Honey Bun Cake in the oven for dessert too! So excited to try it! Thank you for the wonderful recipes Brandie....looking forward to trying more of them! :0)

Anonymous said...

I honestly can't count the numerous times I have made this ever since you posted the recipe...it's a huge hit with everyone who has tried it! I love how easy it is.

I even made it for dinner today and that's when I realized that I never noticed the 1 tsp of dry mustard powder in the ingredients list...oops! What exactly does the dry mustard powder do flavor wise? Is it something big I'm missing?

Thanks for all the wonderful recipes you post. I love your blog!

The Country Cook said...

Thank you SO much for coming back to let me know how it turned out for you. The ground dry mustard is not absolutely necessary for this dish. It just adds a hint of background flavor to the recipe. But if you love it without it - feel free to keep making it without! :)

Anonymous said...

You are brilliant!! No boil recipe makes life so much easier...my family loves baked mac n cheese...thanks!!

scorpio66 said...

Will be trying this recipe soon. Was going to ask about what to use other than Velveeta as can't get it in UK but I saw Lin suggested whipping cream so will be trying that but she didn't say how much she used

Dot said...

Wow! I finally made the best mac/cheese! Thank you for your recipe!!

The Country Cook said...

Yay! So happy to hear that Dot!! I always appreciate when folks take time out of their day to leave a comment on here. Thank you so very much and I'm thrilled to hear you liked this recipe!

JBean said...

Finally tried this recipe this weekend. It was AWESOME! I love that you don't have to boil the pasta first. Came out perfectly.
We loved the taste and I will be making this again soon. I did add a dash of nutmeg and paprika to the mix but not sure if it made a difference as flavors were not pronounced.

Anonymous said...

Made this for Bible study group last night...people CLEANED the pan, scraping every last bit of macaroni up, and this happened EARLY in the dinner. There were 15 people there and many of them came up to me, personally expressing their thanks and how much they enjoyed it. Next time, I'm making 2 pans! Thanks for making me feel like a cooking rockstar!

Terri said...

Oh with twin 5 year old growing boys this is definately one for my weekly menu! They love Mac and cheese but I have been trying to find a good non box recipe. I will be making this tomorrow!

I am also going to try a couple variations after that as I was thinking about adding tuna frozen peas and topping with lays potato chip crumbs.

And one with just adding the potato chip crumbs the creamy and crunchy together is amazing.

The Country Cook said...

I am so thrilled to hear that your Bible study group enjoyed this! Yay!! Thank you for letting me know how it turned out for you! Empty plates are always a good sign! :)

Marie in Va said...

Can't wait to try this! It looks so good and sooo much easier than the recipe I currently use . Thanks for sharing :)

Anonymous said...

This was absolutely delicious! Mine did boil over while baking. Discovered that it benefited from being stirred at that point... wonder if I had stirred sooner, it might not have boiled over. Used a 13 x 9 glass, pyrex casserole dish.

Judy said...

Since my husband is so very fond of hot & spicy foods,I'm planning on adding a can of Rotel when I make this (just for an added kick).Thank you for the time you devote to sharing these great recipes.Keep up the good work.

Anonymous said...

Just tried this recipe, and I was very happy with the results! It was absolutely delicious and my family loved it!!

Anonymous said...

I just made this dish and banana pudding poke cake for a family gathering today ...they were both a hit! No Mac n cheese leftover ...so yummy and perfect ..I have been searching for a good recipe ..this is it! thanks

Wildviloets101 said...

Didn't need the salt or the mustard powder to make this taste delightful!!

Kelsey said...

Made this tonight - so good! This is seriously life-altering.

I left off the mustard powder.

Anonymous said...

I just made this in two different versions: regular and gluten free! It is delicious and my granddaughter loves the gluten free version. I left out the salt, since I don't salt anything. Thanks for the delicious and simple recipe.

Janna said...

Made this a couple of days ago. Even the leftovers didn't last long! I added a splash of Worcestershire Sauce (my mom always put that in her mac'n'cheese) and I really liked that addition. Next time I may try some exra sharp cheddar, because we really like that cheesy taste. Thanks so much for such an easy and tasty recipe!

Anonymous said...

Help! Does 2 cups uncooked macaroni mean a 16 ounce box or just what fits in a two cup measure cup? I am so excited to try this and do not want to mess it up! Thank you for all of the wonderful ideas they are awesome!

The Country Cook said...

Anonymous - it is two measured cups not a 16oz. box.

Anonymous said...

Thank you so much! I generally do my cooking without a recipe, but ever since I found this site I feel compelled to try so many of yours! I love to cook, but I haven't been this excited about cooking in years!!!! My family says thanks so much they are thrilled :-)

NLVivian said...

Never had I made Mac and cheese and have been searching several times for the one I thought would be delicious. Your receipe caught my eye. I followed your receipe to a tee. My Mac and cheese was absolutely perfect. The family loved it. My search is over. This receipe is a keeper. And I will be making this very often! Thank you for sharing.

Anonymous said...

I made this for my boyfriend and he said it was by far the best Mac and Cheese he's ever had. (I agree!) He said he didnt want to swallow it because it made him sad it was disapearing off his plate! This will be my go to recipe from now on. Thanks so much for sharing.

Anonymous said...

Made this for dinner tonight. The whole family loved it, even the 2 picky teenagers......Can't wait to try some of your other recipes.

Karen said...

Made this for dinner one night and it was a big hit. I do have a question....could you make this in a crockpot?

Kathy said...

The best! Throwing away my other Mac and cheese recipe.

Stacy said...

Can this be frozen? I was thinking make as stated but only put 1/2 in an 8x8 dish and freeze the rest for later? Then thaw and top with cheese after cooking? Or can you easily cut recipe in half?

Thanks in advance.

Anonymous said...

Sounds wonderful! How many servings is this for? I want to make for Thanksgiving but don't know how many it will feed.

Anonymous said...

I just made this for my family...BRAVO!!! Delicious!!! Thanks for the recipe!!

Anonymous said...

This recipe is the best!!!!! Thx love it!

Anonymous said...

Yum! We even added buttered panko bread crumbs to the top. I LOVE that you don't have to boil the noodles first or make a roux.

Anonymous said...

this looks good mmmmmmm...

Daniella Taylor said...

I have made this several times and it is a hit( i havent used the dry mustard though )!! However, my boyfriend suggested maybe adding rotel to this fine dish.. what do you think? I am making this tonight for his birthday and am scared to try the rotel, will it mess up the consistency? any advice would be greatly appreciated

Anonymous said...

I've liked boxed mac and cheese all my life and haven't been able to find a "real" recipe that suits me. Howsomever,this sounds like it might be THE ONE. I shall go forth to cook and then return to report my findings. Actually, I'll have to go forth to the store first. :D

Thanks!

Anonymous said...

Made this tonight...added bacon eliminated salt. Delish!

Ashley Haley said...

I am the world's pickiest eater. For my wedding, I told the caterer that his options were limited to "Chicken, cheese, and ranch..GO!" That being said, macaroni & cheese is my favorite food and I am insanely critical of EVERY recipe.

Since I was little, my mom and I have been on a mission to find the perfect homemade macaroni and cheese recipe. We have tried TONS and have always just, begrudgingly, returned to the little blue box after each failed attempt. But then, I found THIS little gem on Pinterest. I will never buy that little blue box again...nor will I ever cook a different macaroni & cheese recipe. This is absolutely PERFECT! The 23-year-long search for the perfect macaroni & cheese recipe has ended!!! (AND, added bonus, I got to show up some much more experienced &...cocky...cooks for a church covered-dish dinner a couple of months ago...this macaroni was the only dish scraped clean!!!) Thank you, thank you, THANK YOU for sharing!! Paula Deen's got nothin' on you, sister! ;)

Anonymous said...

I want to do this for our xmas dinner for 29 people. Probably triple the recipe...Do you think it will be ok to cook this in a foil pan and will the cooking time be the same ?

Anonymous said...

Could this be done in a crock pot on low all day while at work????

The Country Cook said...

I am just so tickled that y'all are having success with this recipe - yay!
So to answer questions - I would not cook this particular recipe in a crock pot unless you have an older crock pot model (older than 12 years). The newer crock pots (because of FDA regulations) just get far too hot for this particular recipe since there is milk in it.
As for tripling the recipe - I"m so sorry I missed your comment. I'm sure you've already made this by now. I hope it turned out good for you!! :)

Anonymous said...

Thank you so much for this recipe:) made it yesterday for lunch and the fam gobbled it up! Definitely the best Mac and cheese I've ever made.and so easy to put together since the noodles go in right from the box.i also love that I can get 2 batches out of one box of elbows and one thing of velveeta.i used Cajun seasoning in lieu of reg salt and a tsp of yellow mustard since I didn't have any dry it turned out deeeeelicious! Absolutely my go to Mac and cheese from now on. Thanks again!:)

Anonymous said...

mac and cheese. you say to use velveeta (a must). however, even though i know what it is in the states, i am living in the uk and they don't have that here. would you know of a possible substitute? thank you.

Shaina said...

hi, i'm wondering if it would be possible to make this ahead of time, like for a pot-luck where we won't be eating immediately. do you think i could cook for the first 60 min or whatever, and then refrigerate it, and then do the last 15 minutes right before eating?

The Country Cook said...

Anonymous - you don't really have to use Velveeta. It just adds a creaminess to this dish and makes it super cheesy. Just use a mild and creamy cheese to substitute. Or you can just leave it out altogether. You will still get a delicious macaroni and cheese. :)
Shaina, this one can be a bit tricky to make ahead of time. You could maybe try to cook it for about an hour and then try to finish cooking it before serving it. But it will cool in between that time and will need some extra time to come back up to temperature. Just make sure you keep it covered with foil. :)

Tiffany Gathers said...

This mac and cheese looks really good. I am currently living in Uganda at the moment and I am away from obtaining mac and cheese. Luckily there are supermarkets here that sell cheese here. My next cooking adventure is making this mac and cheese. Yet I am thinking of substituting the Velveeta with cream cheese. I had this recipe back in the states that had cream cheese in the mac and cheese. It was really good. Do you think cream cheese can be okay in this recipe? I'm not hoping for it to substitute the taste of Velveeta, but just to add something different.

Anonymous said...

Making this tonight to celebrate our first 1" snowfall of the season. I've made it before and just loved it! Serving tonight with your (crockpot) Cube Steak and Gravy. I might still have to brave the cold and the snow to go to work tonight, but I'll be full of comfort food!

Gigi Spencer said...

I just love this recipe and so does my son. It is much easier than other recipes and tastes better! For a little kick, I add some sliced jalapenos just before putting it into the oven. Thank you for this wonderful recipe!

Anonymous said...

Discovered The Country Cook website by accident and I am so happy that I did! Made the Baked Mac & Cheese as a side for our annual Superbowl party and it was a HUGE hit. It was such a simple dish and yet turned out to be so yummy. Looking forward to making it again in the future and trying many other recipes on here!

Michelle DeVaul said...

Making this for first time.....can't wait to eat it! Are u supposed to stir it after the baking time...before u put on the last 2 cups of cheese? Thank u!

Denise Marie Queen said...

Making this tonight. Couldnt find the blended 2 cups of cheese with Cheddar/Mozz/ Monterey Jack. So picked up a 2 cup bag of Marble Jack (Colby & Monterey) & also my 2 cups of Cheddar. Im gonna mix both togeather & add 2 to the pan & the other 2 on top.The pictures look great & the reviews are what is making me try this. Never put the dried Mustard in my original recipe so im excited to see how it goes. I will let you know. Wish me luck :)

Denise Marie Queen said...

Turned out GREAT !!!!! The only thing I would change is not adding the salt. Theres enough in the Cheese. Family gave it great reviews. Thank You :)

Janna said...

I'm making this again tonight. I just love it! But my granddaughters, used to the stuff in the box, are a bit skeptical, and have yet to try it. But I don't care, there's more for me! I use the Kraft Triple Cheddar shredded cheese with Philly cream cheese in it in the casserole, and top with shredded Extra Sharp Cheddar, for that cheddar taste I love. I go a little light on the salt, because of my hypertension, and because I'm no longer used to the taste of salty food, and it is still great! There's plenty of salt in the cheese. I will never use another mac and cheese recipe!

The Country Cook said...

Yay!! I am so happy you had success with this recipe! Thank you so very much for taking the time to let me know!! :) ~Brandie

Anonymous said...

I LOVE this Mac and chesse.. I usually find most recipes for mac and chesse are not chessie enough but with this one I actually had to cut it back a little to keep it all in the dish.... Awsome Thanks so much!!

Ursa said...

When I first saw the picture on pinterest I thought of really good looking scrambled eggs. I followed the link and realised how wrong I was. But don't get me wrong. I am not disappointed that it turned out to be Macaroni and Cheese. Not at all! I am glad that I found this recipe so thank you very much!

Paulette said...

This recipe is GREAT!!!! I discovered this blog/recipe a couple weeks ago while searching for the perfect mac & cheese recipe. I've made it twice and have a batch in the oven right now...family members have been suggesting their own special blend of cheeses. Tonight's batch is featuring Gouda and New York Extra Sharp White Cheddar. LOVE not boiling the noodles first. Can't wait to try your other recipes. Thank you so much for sharing (my family thanks you, too!)

The Country Cook said...

Ursa, LOL, I guess it does look a little like scrambled eggs in that top picture, huh? Glad you still clicked on it to check it out! Hope you love it if you try it! Anonymous - this one is cheesy to the max. If you love cheese, add it all in but it is totally customizable to the level of cheese your family loves! :D ~Brandie

Anonymous said...

Country Cook, I just LOVE that you show pix of your ingredients!!! This sounds divine ....it's on the menu for tonight! Blessings to you!

Rebecca said...

Making this for my daughters bday party this weekend. I know it will be a hit :)

Anonymous said...

I made the baked mac and cheese along with the pulled pork sandwiches. Both were a total success for our Easter dinner. The mac and cheese was very easy to make and tasted like it toom hours. It tasted better than any restaurant dish I have ever tasted. My husband and family loved it and a week after I made it, they requested it again. Its honestly the best I have ever tasted and its not because I made I made it. You will not be dissappointed I promise!

Brandie @ The Country Cook said...

Thanks so much! I'm so glad it helps!

Brandie @ The Country Cook said...

Thank you so much for taking the time to let me know how it turned out for you! So happy it was a winner!

Anonymous said...

Brandie- I will never make Mac and Cheese the same again! I love this easy, easy recipe. It saved me so much time and pots and pans. I have my own version that I have used for years, that I make every holiday that eveyones loves. I will be springing this on them for the next Holiday. I know they will love it!

Mommy of triplet boys!

Denise Young said...

Made this mac and cheese tonight and it tasted DELISH!! I don't know if I did anything wrong because it looked a little curdled, not as much after I took it out and sat a few minutes. Any suggestions on what I could have done wrong??
Thanks so much....

Anonymous said...

Has anyone tried this in the crock pot? I've heard of no boil lasagna before so curious how this recipe might do.

Michele C said...

Can this be made with 1% milk? Looks yummy...thanks! :)

Matt L said...

made this today with Velveeta Queso Blanco cheese(WHOLE 16 once pack)
A 4cup pack of Great Value Fiesta cheese (shredded) and a 4 cup pack of Great Value shredded sharp cheddar. the kicker was the pond of fried bacon ends and pieces. this dish went VERY well with fried cat fish, hush puppies, coleslaw, and cheese grits. WINNER WINNER MAC AND CHEESE DINNER!!! passed out copies of recipe at family fish fry.

Anonymous said...

I will start by saying I've never been a huge Mac & cheese fan. My brother loved the 'Blue box ' & we ate it way too much as a child. One of my friends made this as a side dish at our weekly Sunday dinner & I took a tiny 'polite' serving. OMG!!! Where have you been all my life??!! Sooo good. I have probably made this 8 times since my first bite...gone in a flash each time. We do crush a tube of Ritz crackers & sprinkle it over the last layer of cheese, Yum. Sorry, gotta go dish myself up a serving....fresh out of the oven!

Amanda said...

Picky chef fiance loved this. Thnk you!

Daydream Doll Boutique said...

I made this tonight , it baked about 1 1/2 to get nice and thick, but all my cheese curdled , so it taste good but looks horrible . Help ! What did I do wrong ?

Danelle McCormick said...

Hi! Excited to try this for my daughters grad party this wknd. Has anybody tripled the recipe? Can I? How did it turn out? Thx in advance!!

Danelle McCormick said...

Hi! Excited to try this for my daughters grad party this wknd. Has anybody tripled the recipe? Can I? How did it turn out? Thx in advance!!

Sent from my iPad

Andrea @ Recipes For Divine Living said...

Yum! I want some of this right now.

Anonymous said...

Hi! My name is Colleen and I LOVE your blog!!! It is my go-to spot when I am planning our meals. Every recipe I have tried has been wonderful! This Mac and chz is amazing! Everyone always asks for the recipe and I immediately direct them to your blog so they can be blessed by it as well! I made your Southern Pecan Praline Cake tonight and OH MY GOODNESS!!! That cake needs to be locked up far away from me...that butter sauce takes it over the top for sure. Thank you so much for taking the time to share all of your recipes so nicely with great photos and detailed instructions. I love the pull up a recipe and bring the laptop into the kitchen so that my 8 and 9 year old daughters can easily follow each recipe and help me prepare dinner or dessert. We are homeschoolers and I feel so blessed to have them with me all day and feel it is so important to allow our kiddos into the kitchen to help prepare meals if they want to....and your blog certainly assists me in that task. My girls love your blog as much as I do. They happily say..."Let's find a new dessert today on The Country Cook!" Love that! Thank you so much, your blog is more of a blessing than you know!!! God Bless you and your family. :)

DeeReyn said...

OmG! Thank you SO much for sharing your skills! I have tried 3 of your recipes so far (tatertot casserole, the mini pot pies & tonight I made your mac and cheese)...and all I can say is it was delicious!I just got married a few months ago & I'm so happy to be able to cook meals for my husband and I that are so good yet so easy. I also like your stories leading up to the recipes. lol You are hilarious :-) Blessings!

Anonymous said...


I have found that if you add a 16oz bar of Philadelphia cream cheese to the macaroni it makes it even cheesier and creamer. SOOO good.
Thanks





Nancy Williams said...

Made this tonight for dinner....amazing and so much easier recipie..really a big hit! ty so much

Anonymous said...

I only need this recipe for myself and 3 children. Would this be overkill in a 9x13? Maybe well have leftovers!

Michele Bragg said...

I made this for my family tonight. My very picky husband said it was very good. I thought it was heavenly. I love homemade macaroni and cheese...but I must say...this has been the best one I have tasted!!! And I MADE IT!!!! thanks for soooo many great recipes. I use them often!

itsmecon said...

Has anyone tried this in a crockpot? It looks like a yummy recipe, but was wondering how long it would take to in a crockpot? :)

Anonymous said...

My daughter (32 years old) has been asking me to make this for several days, so today is the day! She doesn't cook, but just loves this recipe. I take leftovers to work for lunch. It isn't as creamy when warmed over, but it tastes delicious, and not starchy like some Mac and cheese does. We all just love this recipe, and I can't thank you enough for it!

Anonymous said...

I just tried this recipe for a family picnic and it was amazing!! I followed the recipe exactly as is, but with the addition of bacon pieces. This is perfect!! So easy to follow and had the perfected homemade taste. :)

Brandie S. said...

What an amazing comment! Wow! Thank you so very much!! That really means a lot. Thank you for taking the time to come back and let me know how you have enjoyed the recipes!!

Brandie S. said...

((hugs)) Ashley! Thank you so very much for that!!

Brandie S. said...

This makes great leftovers! You could certainly cut it in half though :)

Brandie S. said...

Hi DeeReyn! Thank you for your sweet comment! I really appreciate you letting me know how the recipes have turned out for you. Yay for success!!

Brandie S. said...

I haven't tried it in the crock pot yet. You always have to be careful with cream based foods in crock pots. Especially newer pots where they tend to run hotter than their older counterparts. So proceed with caution but if you try it, would love to know how it turns out for you!

Brandie S. said...

Mmmm Bacon. Nice addition!!

Anonymous said...

How many servings does this make? Im making this for a party, should I double the recipe?

Bonnie said...

This is my mom's recipe, only she always cooked the macs first (and then, of course, used less milk), and it has always been THE raved over mac and cheese within our extended family! Thanks for this wonderful idea of how to do it without cooking the macs first! It will be something my son will die for! (And something I will die for because of how much easier you've made it! Ha!)

Kim said...

Michelle wants to know if you can use Kraft singles lmbo love ya I'm going to make this.

Anonymous said...

That would be a different recipe. This is for lots of cheese and no cooking the macaroni ahead of time.

Anonymous said...

I usally put paprika on top of cheese before i put in oven.

eileensideways said...

instead of the mustard powder, i use a teaspoon of worcestershire sauce. gives it a lil kick!

chubbybunny said...

4 healthy servingss

Anonymous said...

I don't know who actually invented macaroni and cheese, but I do know that the James Hemings, the slave chef of Thomas Jefferson, introduced it to the US after traveling to Europe with Jefferson while he served as Ambassador to France!

Janna said...

Making this again tonight, as I'm not feeling well, and this is so easy to make. If I were to use cream instead of Velveeta, how much would I use? I'm not a great fan of velvet but I do like the creaminess and don't want to upset the balance of the recipe. Thanks.

Anonymous said...

i love this recipe, making as part of thanksgiving dinner this year because it was a huge hit last year. thanks so much for sharing.

Anonymous said...

I have kids who are lactose intolerant so i substituted almond milk for the cow milk and i used only 2 cups of cheese, cheddar of course, in the entire dish and it was still amazing.

Anonymous said...

Hey folks, I find that if you use the pre-shreded cheese it can be grainy because the cheese is coated with potatoe starch and or potatoe flour. so beware and read packages or just grate yours fresh.

chubbybunny said...

I found a similar recipe in an old Amish Cookbook years ago. Only diff is that they melt the butter in a 2 quart casserole dish (I do this in the microwave - which the Amish would not have), stir in the macaroni, cover with 2 cups of shredded Velveeta Cheese, and pour over 4 cups of cold milk. Their recipe says NOT TO STIR, and I never have had to. My twist is adding minced garlic to the melted butter, and using shredded cheddar instead of the Velveeta. Bake at 325 degrees for 90 minutes. "Set it and forget it." We love it.

Anonymous said...

I've been making this for over a year now and love it completely. I've tried some additions etc to switch it up but the original still stands. I have however found one addition that makes it irresistible to my crowd.... I add a drained can (or 2) of whole kernel corn to the mix. Not sure why but somehow it works.

eileensideways said...

i make a similar recipe but instead of mustard powder, i add a tsp of worcestershire sauce. yummm

Anonymous said...

Made it loved it was a hit with hubby , I usually make a cheese sauce but not any more

Brenda said...

If anyone has tried this in the crockpot please share, I'd love to know if this works for potlucks!

Anonymous said...

Thank you so much for this recipe. I pinned it a while ago, but just got around to making it. Other than needing about 20 minutes longer on my cook time this recipe was perfect. Best mac n cheese recipe I've ever made and it couldn't be easier. Already forwarded it to all the cooks in my family. Thanks again~Stephanie

Donna V said...

yummy

Judy Uhl said...

Going to make this for super bowl 14 and going to use the dreamfields pasta. Chili dogs are on the menu too! yum!

Lynn said...

I made this recipe about 3 weeks ago when my family came over for dinner..there were 20 of us and all went crazy over this mac and cheese. I will definitely be making this again soon!

Debbie said...

I wonder if this could be made in a Crockpot? It would be nice to mix it and leave it!

Anonymous said...

I haven't read through ALL the comments, but I want to add some input. I made this, we loved it and we had lots leftover. I froze 2 packages of it for more dinners. When you reheat it, be sure to do it in the oven - the microwave will just separate all of the fat from the cheese. A 300 degree oven for 30-45 minutes (if unfrozen) works really well.

Kathy Measor said...

Absolutely loved this! My husband said he fell in love with me all over again after I made this for him. Thank you for sharing your great recipes!

Brandie Skibinski said...

Anonymous, great tips on freezing! Kathy, your comment made me giggle!! Love it!!

Angie Henderson said...

Brandie, I just had to let you know that I took this recipe and quadrupled it to make it for Wednesday supper for our Team Kids bible study. I threw in some ham and served it with green beans. Boy, it was a huge hit with everyone. The kids were running back to get seconds. We did have some left over, but we froze it and thawed it out a few weeks later. It was a side offering, and the kids were equally as excited about it then. It was so easy and such a hit that I'm making it again this week :) Thanks so much!!!

Anonymous said...

I made this a couple of weeks ago and OMG it was great!! I must admit though, I almost threw it in the trash. When I opened the oven after about 45 minutes, it looked a mess. It looked curdled and the Velveeta was not melted. My daughter convinced me to go ahead and put the cheese on top and continue cooking. I'm glad I did because that was the best mac and cheese ever. This is now my go to mac and cheese recipe! Thanks for sharing!

Leah O. said...

I have tried so many different Mac n cheese recipes that now my family just cringes when I say I am trying a new recipe. Growing up, I despised Velveeta cheese so I was leery. Thankfully, a comment was made that they just substituted regular shredded cheese for the Velveeta and that's what I did. I believe I subbed in 2 cups for the Velveeta. This recipe is the best! The family approved! I am excited that I no longer need to locate a good recipe. In fact, the next time I make it, imam going to add some asparagus or broccoli or possibly ham! Thank you, thank you!

Cari said...

Wondering how this play out with cream of chicken/mushroom & or sourcream. Maybe a touch of ranch & crumbled potato chips......oh the possibilities are endless. Love this dish on every level! Thanks for sharing.

Joe said...

I love to eat, therefore I love to cook! I tried this recipe last night and it turned out wonderfully. Compared to other mac and cheese recipes I've tried, this one was a breeze. Simple preparation and most perhaps the most important thing, it was delicious!

KDeVries said...

Made this for a party this weekend and it was amazing!! Multiplied recipe times three and we had plenty for about 30 people, with about 1/3 of a pan left over- it was delicious and several people raved about how it was the best they'd had- and we're in the south, where we know mac n cheese! Thanks for an excellent recipe!