Homemade Macaroni and Cheese

Homemade Macaroni and Cheese | Recipe on www.bxtchesbeblogging.com While I have nothing against a good box of macaroni and cheese, even I can admit that Kraft really knows how to hit that spot. . .BUT everyone needs a good recipe for a homemade version and this BXTCH is here to grant that wish.

Now, this originally started as Paula Deen’s crockpot version, but there were elements in that recipe that this BXTCH could not hang with, so I mixed it up just a bit. But if you’re looking for her version, check it out here.

First, I take the crockpot out of the equation. Not that the crockpot doesn’t do the job, I just think the oven does a better one. Also, I know some people swear by adding eggs to their macaroni and cheese, I’m just not one of them. And I may be hung by my toes for this but, I think there is something wrong with adding breadcrumbs or crushing up crackers to give macaroni and cheese a “topping”, just add some more cheese to that pan and call it delicious, the only crunch you should be getting is from the crunchy edges of scrumptious cheese. And you will not find any dry mustard in this recipe.

Now, let’s gain a couple of pounds and get this sh*t in the oven.

As always, read through the recipe AND notes before you begin.

A creamy and delicious recipe that will make you the hit at any potluck. . .holiday. . .or Monday night dinner. Enjoy.

2 cups dry elbow macaroni
4 tablespoons butter (I use unsalted)
4 ounces processed cheese (i.e. Velveeta)
1/2 cup sour cream
1 can cheddar cheese soup
1 cup milk
2 cups shredded cheddar cheese (plus handful for topping off)
salt and pepper to taste

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Preheat oven to 350°
Spray a 9 x 13 casserole dish with cooking spray
Boil the elbow noodles in a saucepan for SIX MINUTES

Once cooked, place noodles in a large bowl and add ingredients in the following order, mixing after each addition

Butter Stir until butter is melted
Processed Cheese
Milk
Sour Cream
Soup
Shredded Cheese
Salt and Pepper
Pour mixture in casserole dish and bake for 45 minutes. Then top with shredded cheese and bake until bubbly (about 5-10 more minutes)
Enjoy!

Usually I’m about the Velveeta, but that cheese is expensive AF and through my cheapness, I found that the store brand does an equally creamy job. The only disadvantage is the Velveeta package measures out its block in ounces and the store brand does not, but that’s nothing that a kitchen scale won’t fix or just eyeball it if you have to. And for those of you who get challenged by a bit by math. . .use 1/2 of an 8 ounce block. . .1/4 of a 16 ounce block. . .1/8 of a 32 ounce block. Really, is a bit extra gonna hurt?

When it comes to shredded cheddar, I’m a mild kind of BXTCH. Feel free to go sharp all over this dish, it’s about your taste, not mine.

Don’t worry if you don’t have whole milk in your fridge. I use 2% for this recipe and trust a BXTCH, it makes no difference.

I fully support store brands, but I’m thinking Campbell’s must have the market cornered on Cheddar Cheese Soup, because I cannot find a store brand, not even at Wal-Mart.

Not only can you easily double or triple or more with this recipe, you can also make it a day or so in advance and stick it in the fridge, then bake when needed. You’ll just need to adjust your baking time. Also, I have found that a standard aluminum disposable pan will hold a double batch of this recipe PERFECTLY.

Change it up. Campbell’s also makes a Fiesta Cheddar Cheese Soup and with that you can use a pepper jack cheese or a Mexican style cheese and maybe throw in some green chilies. I also just finished a book where the leading lady made some Barbecue Macaroni and Cheese and that is on my To-Do list, I’ll let you know how it turns out.

There are times when I have to add up to 1 1/2 cups of milk, just start with 1 cup and if you think it needs more, then add a small amount at a time. Also, I promise that the six minute cook time on the noodles is spot on.

Adapted from Paula Deen Crockpot Macaroni and Cheese