Even here in Arizona, we get chilly weather in the wintertime, and this extra rich and creamy macaroni and cheese, served with my Irresistible Bacon Wrapped Meatloaf and a fresh salad, makes a warm, wholesome comfort food meal. This recipe can be served right from the pot, or you can bake it in the oven for 15 minutes to give the top an added crunch.
Creamy Macaroni and Cheese
- 2 c. Macaroni noodles (I used elbow, but use any shape you like.)
- 6 Tbsp. Butter
- 2 Tbsp. Super Fine Flour (Like Wondra)
- 2 1/2 c. Half and Half (You can use fat-free)
- 3 oz. Velveeta Cheese
- 1 c. Shredded Cheddar Cheese
- 1/2 c. Shredded Swiss Cheese
- 1/2 c. Shredded Parmesan (Freshly shredded is best)
- 1 tsp. Salt
- Pepper to taste
Cook the macaroni noodles according to box directions. While the macaroni is cooking, melt the butter in a large saucepan over medium heat. Sprinkle the flour over the butter and whisk until blended. Allow the roux to bubble a few minutes, stirring occasionally, and then slowly stir in the half and half.
Turn the heat up to medium high, and cook until the mixture boils. Be sure to stir frequently so the cream does not burn. Allow the mixture to boil for about 2 minutes, stirring constantly, and then remove from the heat. Add the Velveeta cheese first, stirring until it melts. Add the Cheddar, Swiss, and Parmesan cheese, as well as the salt, stirring until melted. Drain the macaroni noodles, and immediately pour the cheese mixture over the noodles. You can either serve the macaroni like this, or put the macaroni in a baking dish, and bake in a 350-degree oven for 20 minutes. (As you can see, we like it baked!)