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I'm asked time and again to bring my mac and cheese to parties and potlucks. It is assumed I will provide my mac and cheese. I've explained to people who don't know me well that I really can prepare other dishes. This mac and cheese is not baked; I prepare a sauce as I cook the macaroni and blend the two. It can be transported and served from a crockpot. I know this is too rich to be politically correct, but it is too good to mess with.


  • 1 lb. macaroni
  • 2 lb. block of Velveeta
  • 1 stick butter
  • 3 C. milk (I don't measure; you may want to start with less and add as needed for a creamy sauce. The mac and cheese will "set up" somewhat. If you think it is too thin it is probably just right.)
  • seasoning to taste (salt and pepper at a minimum.)
  • 4 C. shredded cheddar cheese


  • Boil water in a large pot filled 2/3 full. After water begins to boil, pour macaroni in the pot. Stir once and keep an eye on the pot. Stir only a few times to prevent sticking. Continue cooking until macaroni is not quite al dente and turn off the heat. Don't drain until the sauce is ready.
  • While the macaroni is cooking, cube the block of Velveeta in a LARGE microwavable bowl. Add one stick butter. Add the milk. Heat the cheese/milk combo in three minute intervals, stirring every three minutes. Continue to heat until you have a smooth cheesy sauce (maybe 8 minutes depending on microwave?)
  • Remove from microwave and add grated cheddar and seasonings. Stir. Add macaroni and blend. There is a powdered seasoning called Everglades Seasoning that I try to keep on hands. It adds a nice touch to the macaroni.
  • This recipe makes a big pot of macaroni and cheese so remember to taste for sufficient seasoning. A touch of garlic salt or seasoned salt is also good.
  • I don't make this all the time due to the richness but it is required when the guys get together for cards or Superbowl Sunday. Enjoy.

Categories: Pasta  Side Dish 
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