Mac & Cheese

This is an awesome recipe I got from my friend Kevin's mom.  It never fails to please a large crowd and is easily doubled to make a 9x13 pan (as I did below).  I've used all different combinations of cheese and it always turns out delicious as long as I still use a little bit of Velveeta which helps give it the creamy, smooth texture. Make it for your next big gathering!

 

Mac & Cheese

8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Velveeta
4 oz. Pepper jack
4 oz. Cheddar
1/2 cup bread crumbs

*Makes one 8x8 pan

 

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

 
3. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 

 
4. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add salt and pepper.

 
5. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency.

 
6. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
7. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling.