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Elbow macaroni cooked extra long for 20 minutes until nice and tender. Once the noodles are done they are then tossed with a mixture of Velveeta, sharp cheddar, Monterey jack, parmesan and Romano cheese heated in a sauce with milk, butter and salt. This is topped with more cheese and placed under the broiler to give it a golden brown finish.

Mac and Cheese

dinasdiner
5 from 3 votes
Print Recipe Pin Recipe
Course Main Course, Side Dish
Cuisine American

Ingredients
  

  • 16 oz. Elbow Macaroni
  • 1 1/2 tsp. Salt, divided
  • 1 cup Whole Milk
  • 8 oz. American Cheese (Velveeta)
  • 1 Tbsp. Butter
  • 1 1/2 cups Sharp Cheddar Cheese, divided
  • 1 1/2 cups Monterey Cheese, divided
  • 1/4 cup Parmesan
  • 1/4 cup Romano Cheese

Instructions
 

  • Cook pasta in a pot of boiling water with 1 tsp. salt for 20 minutes.
  • While pasta is cooking, place milk, cubed Velveeta, butter and 1/2 tsp. salt into a saucepan and heat until everything is melted and smooth over medium heat.
  • Grate the rest of the cheeses. 
  • Add 1 c. of Sharp Cheddar and 1 c. Monterey jack cheese to the parmesan and Romano cheeses.  Save the rest for the top.
  • Place all four cheeses into the saucepan and cook over medium heat until everything is well blended.
  • Drain the pasta and turn oven broiler on high.
  • Place pasta in a large bowl.
  • Pour cheese sauce over pasta and mix gently.
  • Let pasta rest with cheese sauce for 2 minutes.
  • Do steps 8-9 four times. 
  • If pasta looks like it is holding the sauce and not falling to the bottom of the bowl, pour into a 9 x 13 pan.
  • Sprinkle reserved 1/2 c. Cheddar and 1/2 c. Monterey Jack on mac and cheese and broil until golden brown.  This takes 5 minutes in my oven.
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