Friday, August 5, 2011

Cheesy Macaroni and Cheese


I am going to call this our go-to mac and cheese. This has been the creamiest one I've made, and that's how I like it. Other baked mac n cheeses tend to come out dry and are horrible for leftovers, not this. I have to say I think it's the Velveeta in it, even though I'm not real keen on it, I'll use it for this recipe. I have made this a couple of times now and even the kids gobble it up. This recipe will make a big 9x13 pan, so I suggest halving it to fit either an 8x8 or round casserole for your side dish to dinner. Sadly I cannot give credit to where I found this, I always save the link in my Faves, but I can't find it there, and I had to hand write it since I don't have a printer now. SO, if I ever happen upon it, I'll add the link in.


Cheesy Macaroni and Cheese

16 oz macaroni pasta (any shape pasta you like, gluten free)
1/2 C unsalted butter
1 tsp salt
1/2 tsp pepper
1/2 C flour (gluten free blend)
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed

Topping:
1/2 C panko bread crumbs (gluten free bread crumbs)
1 Tbl parsley
2 Tbl butter, melted

Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish.

Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

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enjoy,
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55 Comments:

Elaine said...

Yum!!! Will have to try this! I love mac n cheese!

Leslie said...

Oh yum..I love the addition of the wine

Erin said...

This looks delicious! I'm looking for a great CREAMY mac and cheese. I hate the ones you bake and then you have to cut with a knife.

Mandy said...

Made this tonight using velveta white queso instead of the regular velveta and it was amazing! Thanks for sharing the recipe :-)

Anonymous said...

May I ask what specific kind of white wine you used? This looks delicious!

Rachelle said...

Hi Anonymous, I like to cook with chardonnay or sauvignon blanc.

Turn the Paige said...

Just made this and, oh my gosh, it's AMAZING. Thanks for the recipe! It will be a family favourite.

Rachel A. said...

Just made this and LOVED it. Cant wait to make it again!

Anonymous said...

Do you know if it tastes just as good using chicken broth instead of wine? We don't have alcohol in our home, so I hope the wine isn't the secret winner in this recipe! Looks delicious :)

Chasetity said...

Question is this halfed or i need to do this.

Rachelle said...

Hi Anonymous, using chicken broth will be fine. The secret to this recipe is having gooey cheese. :)

Hi Chasetity, This recipe posted is a full recipe for a 9x13 pan.

Anonymous said...

This looks delicious . I can't wait to try it. Thanks for sharing it. :0)

Dakota Cassidy said...

Just a quick question-- did you use the queso Velveeta? That's the only white Velveeta I ran across in my local kroger.

I've never made a mac and cheese that wasn't dry, so I'm hoping to try this and have the same results as your picture!

Rachelle said...

Hi Dakota,
I used the regular orange velveeta in the box container.

Anonymous said...

Fresh or dried parsley?

LyndaV said...

Which cheese is the white cheese? The cheddar?

Rachelle said...

Hi Lynda, there is no white cheese in thise recipe, just velveeta abd cheddar (though you could use a white cheddar). It may look white just from the lighting of the photo. :)

Dakota Cassidy said...

Aha! it does look white in the pic, which led me to believe it was white cheddar and queso Velveeta. Many thanks, Rachelle!

Anonymous said...

Just made this and it is bubbling on my counter top as we speak! Taking it to a picnic with my in-laws in a few minutes and can't wait to share it!

brittany said...

I'm confused on what cheeses to use since there is two diff kinds. ? I bought white Velveeta and cheddar do I use both or one or the other ?

Melissa said...

If I can add a suggestion. Add the milk to the flour slowly. This will shorten the amount of time you spend standing and stirring. Add a little and stir till it gets thick then add a little more. :-)) it was delicious!!

Elizabeth Robertson said...

This in my oven cooking right now. Cannot wait for my fiancé and I to try it! Thanks for sharing!

Ms. Bosone said...

This is so freakin' good! I bought a roasted chicken and added the breast meat to the recipe. Yummy! Kids gobbled it up and it tastes wonderful the next day. Thank you! This recipe is a definite keeper.

♥♥♥♥♥ said...

this looks SO yumm! i am definitely going to get the ingredients this weekend and try it! :) ♥

Jess and Josh said...

One word - AMAZING!!!!!!!!!!!!!!

Jess and Josh said...

The only M&C I've eaten that wasn't dry!!

Anonymous said...

Just made this for dinner and it was delicious!! I substituted pepper jack cheese for the velveeta :)

Amie, crazymomof6 said...

Fabulous! I love Outback's mac and cheese; this was better. My 11 year old hates mac and cheese but loved this. A definite make- again!

Samantha Freeman said...

If I were wanting to add chicken to this how would you suggest me preparing the chicken before baking it all together?

Rachelle said...

Hi Samantha,

Adding chicken would be a great meal in one dish! I would just add some pre cooked, roasted, grilled , leftover or even rotisserie chunks of chicken before baking it off. :)

Jennapowder said...

I am a little confused! It says add butter with the flour, wine, and cheeses but at the bottom of the recipe it says mix it with the panko crumbs. So which do I mix it with?!

Jenna

Rachelle said...

Hi Jenna,

you'll add the first 1/2 C. butter in with the flour to make your roux. Once all the pasta & cheese sauce is together, then you'll mix the panko, parsley & 2 Tbl of butter together for the crust topping. :)

Suga Mama's Sweets said...

This was amazing!! You were right this was the creamiest macaroni and cheese recipe I've ever tried. I didn't have and cheddar cheese so I used fontina cheese. It stilled turned out great! Thanks!

Anonymous said...

Has anyone ever tried perparing everything the night before and then baking the next day? Just curious if it could be done that way... doing all the steps except adding the panko and baking the next day. Let me know!

Renee Loiz said...

Hi there,
how many servings are in this recipe?

Reyhan Sun said...

I saw this and thought omg.

Crystal Kane said...

This receipe looks divine; however, I'm not a fan of velveeta... any change I cansub for real cheese and get the same texture?

Brandy Sterner said...

I want to make this as a side dish with a chicken bake. The chicken is to be cooked at 400. if i wanted to make them at the same time do you think i could cook it at 400 for less time, or would it not turn out right?

Ash said...

I usually use cider vinegar as a substitute for wine, and it worked nicely here. While this recipe isn't slimming, it's quite yummy. I love that it wasn't dry! I think people are confused about the whole "white" bit because on pinterest this has recipe has been going around called "white cheddar and parmesean mac & cheese." How that occurred, I have no idea.

Rachelle said...

Hi Ash, yes I see that all over pinterest. It may look white in the photo but there is no white cheddar or parmesan in this recipe lol.

Tammy said...

Have you ever tried this without velveta, for example with extra cheddar cheese or another kind of cheese?

I live on a small island and velveta is not available at our grocery store. And, I don't really like that whole thing either. Just thought I would ask if you had ever tried it! :)

Kara Patrick said...

Anyone ever tried this in a crock pot?

Aidylnna said...

I just made this tonight. I used cheez-its instead of bread crumbs, and I had shredded colby jack instead of cubed cheddar. Husband loved it!!

Stoltzfus Family said...

I'm trying this macaroni & cheese tonight! Sounds like a delicious way to switch up the traditional mac & cheese recipes. Can't wait to taste it. Thanks for the recipe.
http://cbstoltzfus-intothewildblue.blogspot.com/

Hidden at Home said...

Made this tonight and it was AMAZING! I only used velveeta (more than was called for), a little garlic powder to the sauce, and added rotissere chicken. Fantastic. It will be our go to Mac & cheese from now on. THANKS!

amanda zakrajsek said...

Ungodly good ;-) my husband LOVED this, he was a happy happy man lol

Lisa Anne Borowicz said...

Hi, I'm gluten free, so I was wondering what I could substitute for the panko? Thanks!

Rachelle said...

Hi Lisa,

I am GF now too and I either leave it plain, or use some gluten free bread crumbs. You could also do crumbled bacon. :)

Christina Moore said...

I made this for my family the other night and while it was yummy, it was also congealed. Any idea as to what I did wrong?

Rachelle said...

Hi Christina, I have made this many times and never had that happen. I'm sorry I have no idea what went wrong unless something was wrong with the cheese?

Christina Moore said...

I used extra sharp white cheddar. Does that make a difference?

Lindsey Notarfrancesco said...

I'm looking to double this recipe for my family thanksgiving. Do I double all the ingredients including the roux?

Kate M. said...

Do you know if this will still be good reheated? My daughter wants to bring leftovers for lunch in school. They have a microwave where they can reheat their food. Thanks!

Rachelle Shockey said...

Hi Kate, yes this will be good reheated as well. :)

hair's to sewing said...

Just what ive been looking for. After so many awful homemade mac and cheese recipes, this one was amazing. Super creamy and didn't separate, I added a little minced garlic and rosemary to the topping and it gave it a nice hint of flavor.

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