I’ve never had great luck making homemade macaroni and cheese. It’s either dry, clumpy or calls for eggs as one of the ingredients. I don’t like adding eggs to macaroni and cheese, because it turns out curdled. I prefer more of a creamy, dreamy macaroni and cheese, so this recipe is perfect.
Other than cooking the macaroni in a separate pot everything else is prepared in one skillet. You have to love that? This recipe calls for half & half, but I think evaporated milk would be a great substitute.
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I compared the caloric information and they’re about the same fat and calorie wise. This recipe is really easy and the results are outstanding.
Ingredients
• 2 cups uncooked elbow macaroni
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 1 1/2 cups half & half cream or evaporated milk
• 3/4 lb. Velveeta cheese, cubed
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Directions
In a large pot of boiling water add the dry macaroni. Cook macaroni according to the package directions until done. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to low and stir in the cheese until melted.
Drain macaroni; add to cheese mixture. Cook and stir for 3 to 4 minutes or until heated through. Remove from heat and serve.
Servings: 4
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