The proper way to make macaroni & cheese is a perennial hot topic for culinary debate. Sharp cheddar or mild? Baked or stovetop? Breadcrumbs or no? Blue box? (I always say yes to blue box. 😎)
If you’re looking for a simple homemade recipe that’s super cheesy and creamy, this is the one. It might be Mena and Mamoo’s recipe, if they used recipes. What’s the secret?
Creamiest Mac & Cheese
1 box large elbow macaroni noodles
12 oz. Velveeta, cubed
2 Tbsp butter
1 cup milk
Salt and pepper to taste
Fill a large pot with water; salt generously and bring to a boil. Add pasta and cook according to package directions, reserving 1 cup of the pasta water before draining. Return drained pasta to the pot, turn stovetop heat to low, and add Velveeta, butter, salt, and a generous amount of pepper. Stir in milk and continue stirring as Velveeta melts. Add pasta water as needed to reach desired consistency.
For leftovers, add a splash of milk before reheating.