Creamy Homemade Macaroni and Cheese
There’s nothing quite like a big bowl of creamy homemade macaroni and cheese. Tender pasta coated in a rich, velvety cheese sauce makes this the kind of from-scratch comfort food everyone wants to come back for. Serve it as a cozy family dinner or alongside your favourite main dish for an easy, comforting side.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
8 ounces short-cut pasta, such as medium shells, elbow macaroni, or Lumache pasta
2 tablespoons unsalted butter
½ cup your choice of milk
¼ cup half-and-half
½ teaspoon sea salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon onion powder
8 ounces Velveeta cheese, cubed
1 cup shredded cheddar cheese
Instructions:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, usually about 8–10 minutes, or until al dente.
Drain the pasta and set aside.
While the pasta cooks, melt the butter in a large Dutch oven or deep skillet over medium heat.
Add the salt, smoked paprika, garlic powder, black pepper, and onion powder. Stir until combined.
Slowly pour in the milk and half-and-half, stirring frequently. Cook for 2–3 minutes.
Reduce the heat to medium-low. Add the cubed Velveeta and shredded cheddar cheese. Stir continuously with a wooden spoon or spatula for about 4–5 minutes, or until the cheese has completely melted and the sauce is smooth and creamy.
Add the cooked pasta to the cheese sauce and gently stir until every piece is well coated.
Serve immediately while warm and creamy.
Notes:
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave, on the stovetop, or in the oven until warmed through. If the macaroni and cheese has thickened in the refrigerator, stir in a small splash of milk while reheating to help bring back its creamy consistency.