I just love a good homemade mac and cheese!
This is classic comfort food, especially when it's served with some fried catfish or chicken, greens and cornbread with a few dashes of hot sauce on top!
I have so many great memories eating meals like this. Can we say yum??
This recipe is pretty easy to make.
I really love trying new cheese combos when making mac and cheese, but I always go back to this one which includes velveeta, cheddar and swiss.
It turns out so creamy and the flavor is delicious!! I hope you enjoy this recipe as much as we do!
Creamy Baked Macaroni and Cheese
Ingredients (9x13 pan)
- 2 cups elbow macaroni or other similar sized pasta
- 5 tablespoons butter
- 1/4 cup onion, finely diced
- 1/2 teaspoon paprika
- 1/4 cup flour
- 3 cups milk
- 8 ounces velveeta, cut into small cubes
- 1 cup shredded cheddar plus 1/2 cup for topping
- 1 cup shredded swiss
- salt and pepper as desired
- butter for greasing baking pan
Cook macaroni according to package directions. Rinse and drain.
Grease a 9x13 glass baking dish.
Meanwhile, preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Add onions, paprika, salt and pepper and saute for 5-7 minutes or until onion is tender. Add flour, stir until it's combined into a paste and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. Stir in the velveeta, 1 cup cheddar and swiss and remove from heat once cheeses are melted.
Pour macaroni and cheese sauce in the baking dish. Stir to combine. Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes or until top starts browning.
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On the blog... one year ago:
Moscato d'Asti with Strawberries