This easy, creamy macaroni and cheese recipe will be a HIT with kids and adults! This amazing recipe for macaroni & cheese can be made with pasta shells, macaroni elbow noodle, etc. The key is the super creamy, cheesy sauce! Your family will beg for seconds of this rich and creamy mac and cheese! 
From scratch mac and cheese needn’t be fancy.
In fact, this mac and cheese is pretty darn UN fancy.
Just to lay ALL of our cards out on the table, this recipe uses velveeta.
Soooo, if that kind of thing scares you, you can head on over to my from scratch Cream of Chicken soup recipe right now and enjoy THAT section of this website.
If you are not above a bit of Velveeta though, come in and enjoy the ooey gooey creaminess that is this amazing mac and cheese.
You might say, “Hey, that’s not macaroni. Those are shells!“.
You would be right (and so observant! You deserve a blue ribbon.).
You can make this macaroni with any kind of noodle you like. Even macaroni noodles! I recommend something with lots of cracks and crevices since this cheese sauce is fairly hearty.
This stuff is GOOD and I think your whole family will agree!
Macaroni and Cheese Recipe
Inspired by Mommy I’m Hungry!
Ingredients:
- 16 oz macaroni or shells (or whatever you want)
- 1/2 C unsalted butter
- 1/2 cup of flour
- 3 1/2 cups of milk
- 1/4 cup of chicken broth
- 1/2 lb Velveeta cheese, cubed
- 1/2 lb cheddar, cubed
- 1/2 c panko bread crumbs
- 1 Tbl parsley
- 2 Tbl butter, melted
- salt & pepper to taste
Directions:
- You’ll first want to have your pasta boiled to just before al dente. So with a bit more of a bite than you would typically sit down and eat. Put this into a greased casserole dish (mine is just a big square, I have no clue what size it is?).
- Warm your milk in the microwave.
- Next you are going to melt your butter in a sauce pan and stir in your flour. This makes a roux, and it’s not as scary as people think! You’ll cook it like this for about 2-3 minutes. Until you can tell the flour isn’t “raw” anymore.
- Now add the milk and the chicken broth slowly. Whisk as you go. Bring this to a boil. It will thicken and incorporate nicely.
- Add cheese and stir until melted. Add some salt and pepper to taste at this point.
- Pour your cheese over your macaroni in the casserole dish.
- To make the topping, add your melted butter to your panko crumbs and mix in the parsley.
- Sprinkle this over the top.
- Bake at 350 degrees until the top is browned and bubbly. About 30 minutes.
Enjoy!
- 16 oz macaroni or shells (or whatever you want)
- 1/2 C unsalted butter
- 1/2 cup of flour
- 3 1/2 cups of milk
- 1/4 cup of chicken broth
- 1/2 lb Velveeta cheese, cubed
- 1/2 lb cheddar, cubed
- 1/2 c panko bread crumbs
- 1 Tbl parsley
- 2 Tbl butter, melted
- salt & pepper to taste
- You’ll first want to have your pasta boiled to just before al dente. So with a bit more of a bite than you would typically sit down and eat. Put this into a greased casserole dish (mine is just a big square, I have no clue what size it is?).
- Warm your milk in the microwave.
- Next you are going to melt your butter in a sauce pan and stir in your flour. This makes a roux, and it’s not as scary as people think! You’ll cook it like this for about 2-3 minutes. Until you can tell the flour isn’t “raw” anymore.
- Now add the milk and the chicken broth slowly. Whisk as you go. Bring this to a boil. It will thicken and incorporate nicely.
- Add cheese and stir until melted. Add some salt and pepper to taste at this point.
- Pour your cheese over your macaroni in the casserole dish.
- To make the topping, add your melted butter to your panko crumbs and mix in the parsley.
- Sprinkle this over the top.
- Bake at 350 degrees until the top is browned and bubbly. About 30 minutes.
- Enjoy!
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