Some recipes bring to mind a specific person, time or place. This one does all of those things!
My former roommate and good friend, Courtnie, was always like a sister and even shared her family. I ended up calling her Aunt Pam by the same name she did. The whole family was always sweet, supportive AND super fun! I remember lots of laughing anytime they were all together.
This recipe has become part of my Thanksgiving menu. I've tried many mac and cheese recipes over the years to see if I could find one that was made without Velveeta that I loved - and I haven't yet. I'm a fan of a creamy, saucy, silky mac and cheese sauce. I'm not saying there isn't one better, just that I haven't found it yet. I can't really order mac and cheese out at restaurants (they use regular milk or cream in it-I have lactose issues) and I only make it about once a year now - so I end up sticking with what I know.
There is probally nostalgia involved as well - which is even harder to compete with!
INGREDIENTS
1 box Elbow Macaroni or Cavatappi pasta, boiled in salted water and drained
1 cup Milk (I use a lactose free or nut-based milk)
2 Tablespoons Butter, melted
2 pounds Velveeta Cheese, cubed into 1-inch pieces
2 cups Shredded Cheddar Cheese (I use sharp cheddar)
Salt and Pepper
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
Place prepared hot pasta into a 9x11 inch baking dish.
Add milk, butter, salt and pepper (to taste) to the hot pasta.
Add Velveeta cubes - half the block at first until it is melted well, then add the other half and mix well. There should still be lumps of cheese so that they melt as the dish bakes.
Top with shredded cheddar.
Bake for 30 minutes and top is melty and golden.
ENJOY!