Betsy's Homemade Mac & Cheese

I mentioned making macaroni and cheese the other week and

Keith asked for the recipe.  I guess those poor Brits don't make

it over there!  It's a staple in this country, especially with kids!

But many people just buy the instant box kind instead of

making it.  This is my own recipe and I've made it for years.

True comfort food!  Yum!

Typical of ooey gooey comfort food, it doesn't really photograph well.

You'll just have to trust me that it's really yummy.

I make a huge pan of it so we can enjoy leftovers for a few days.

This recipe makes a 9x13 plus a 9x9!
But before you try to cut it down to make less,
consider making it all and putting one pan in the freezer
or taking it to another family that needs some encouragement.

Macaroni and Cheese

5 cups elbow macaroni
1 cup cheddar/jack shredded cheese
1 stick butter
1 8 oz pkg cream cheese, quartered
2 cups half and half 
2/3rds large pkg of Velveeta, cubed
1/2 c parmesan

Boil macaroni in salted water
until al dente. (not quite done)
Drain pasta and divide between the two pans, which 
have been greased.  Sprinkle with shredded jack 
blend cheese. Set aside.

In a medium sized sauce pan, melt one stick of butter
on medium heat.  Add cream cheese 
and whisk and melt until smooth.  Add half and half,
Velveeta and Parmesan and whisk until completely melted.
Watch your heat and don't scorch the sauce.
You may need to turn the heat down a bit.

Pour sauce over pasta in pans.
Take a spatula and poke through the pasta
and around the sides of the pan so the sauce sinks
through and completely coats the pasta.

Cover with foil and bake 30 minutes at 350.
Or it can go into the freezer at this point.

Enjoy!

♥