This is my mom’s holy grail macaroni recipe that honestly is so simple it should not be allowed to taste this good. It is a very classically cheesy and buttery mac and cheese, not that fancy kind with a roux and breadcrumbs and eggs etc etc etc. Just plain ole noodles and cheese, JUST HOW I LIKE IT! This is the perfect Thanksgiving mac and cheese.
what you need:
- 16 oz pasta, your choice I use cavatappi but shells and elbows are also great!
- 10 oz classic velveeta, cubed
- 8 oz sharp cheddar cheese, grated
- 1 stick unsalted butter, softened
- 1/4 cup whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon smoked paprika
what you need to do:
- Bring a large pot of salted water to a boil and cook pasta as instructed on the package.
- Drain noodles and return them to the same pot. Place pot back on low heat and add in butter and mix until completely melted.
- Add in ALL off the cheese and continue to stir over the low heat.
- Add in the milk, paprika, salt, and pepper, and stir and stir and stir until all the cheese has melted. Taste a noodle or two and adjust salt and pepper as desired.
- Remove from heat, give another big stir, and you can serve directly from this pot or pour into a proper serving dish!
