From the Gumbo Writer recipe file today comes the most beloved of all comfort foods -- rich and creamy Macaroni & Cheese. I made a humongous pan for Thanksgiving, so cut it down to size as needed if you're going to make a batch yourself.
Especially for my veggytarianistic friends, I hope you enjoy. Next week I'll have a recipe for the carnivores amongst us.
Especially for my veggytarianistic friends, I hope you enjoy. Next week I'll have a recipe for the carnivores amongst us.
Best Ever Mac & Cheese
1 Box Velveeta Cheese
32 oz. bag of shredded cheddar
2 boxes angel hair pasta
1 16-oz. jar of Alfredo sauce (I like the one with roasted garlic)
3 c. milk
1/2 c. butter
You'll need a huge pan for this, or one of those aluminum ones works great. Cook pasta according to package directions, then drain. Line pan with a layer of half the Velveeta cut up in hunks, plus 1/3 of the bag of cheddar.
In a large pan, heat milk, butter, and 1/3 of the remaining cheddar cheese on low for 5 minutes. Stir frequently. While it simmers, add about half of the hot pasta to your pan along with remaining Velveeta and the Alfredo sauce. Stir gently.
Layer on the rest of the pasta and the liquid mixture into your pan. Mix until well blended. Cover with aluminum lid or foil. Let rest overnight. Before serving, cook in oven at about 300 degrees covered for an hour. Watch the smiles appear as your guests take that first bite!
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