Easy Peasy Baked Mac and Cheesey


This is oh-so-good and fairly simple mac and cheese. For me, this is fancy cooking because it does take a little time to prepare. It’s absolutely worth it though. My measurement are rough guesses. I don’t usually measure when I cook. Feel free to adjust this to your own taste.

If you’re like me, and a total wimp when it comes to anything spicy, don’t let the Mexican cheese stop you from trying this. It gives great flavor without any heat. If you’re still nervous, cut it back or skip it altogether. It will still be yummy without it.

What you need-
One box of noodles, your choice
4 tbsp butter
4 tbsp flour
3 cups milk
One bag (2 cups) of shredded sharp cheddar
One bag (2 cups) of mac and cheese blend (if your store doesn’t offer this, a bag of mild cheddar will work just fine)
Half a block of Mexican velveeta, diced

Preheat the oven to 400. Boil pasta until tender, drain and dump in a 9×13 baking dish.

Melt butter over med heat in sauce pan (I just use the pot I boiled the pasta in). When the butter is melted, add the flour and combine into a paste.

Slowly add the milk and stir constantly (or as constantly as you can while you deal with fighting kids). You can add some salt and pepper now, or not. That’s a personal preference.

When the milk mixture has thickened, add your cheeses and continue to stir until everything is melted and creamy. At this point your stomach will start to growl. It will smell amazing.

Pour the cheese sauce over the pasta and mix it together, making sure to coat all of the noodles. It may look like way too much cheese sauce, but come on, is there really ever too much cheese?

My family likes a little crunch on top of their mac and cheese. At this point I add crushed Ritz crackers to melted butter and sprinkle over the casserole. Today, I don’t have crackers so I used seasoned bread crumbs.


Bake at 400 for 30 mins or until bubbly. Let it sit for a few mins after you pull it out of the oven.

We’ve tried adding diced ham or crumbled bacon to this recipe before it’s baked. Both were very good, but we prefer it as is most of the time.

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