This macaroni and cheese, in all of it’s buttery, gooey, cheesy goodness is surprisingly easy to make.
I first tasted this particular macaroni and cheese several years ago at an all day scrapbooking event at my church. One of the other participants had made this macaroni and cheese recipe to share, and it was definitely the best mac & cheese I’d ever eaten.
When I asked Bethany to share her recipe, she obliged, and I’ve been making it at home ever since. That day at church, Bethany made her mac & cheese in a crock pot, and that’s the way I’ve always done it, too. I will say that this doesn’t, in my book, qualify as a crock pot recipe since it’s not something that you can leave unattended for hours and hours. It can be baked in the oven instead if that works better for you.
I got Bethany’s permission to share the recipe here. Here’s what you’ll need:
1 lb. of macaroni or shells, cooked al dente (thanks to shrinking food packages, I have to open two boxes)
8 oz. sharp cheddar cheese, shredded or in chunks
8 oz. Velveeta cheese, cubed (Bethany told me that Cooper sharp is good, too, and she’s right!)
1/4 c. butter
salt & pepper to taste
1 1/2 c. milk (I use a 12 oz. can of evaporated milk)
1/2 c. of bread crumbs (I use a 1/4 cup of bread crumbs)
Bethany’s recipe instructions call for layering of the ingredients in the crock pot or baking dish. I just dump the pasta in the pot and then add everything else except the bread crumbs and give it a stir.
I cook mine in the crock pot on low for two hours. At that point, I stir in the 1/4 cup of bread crumbs and cook it on low or on the “keep warm” setting for another 30 minutes. And that’s all there is to it!
You can bake it at 325 degrees for 30 minutes if you’d prefer. I can’t vouch for that method since I’ve never tried it.
We almost always have this macaroni and cheese when we have fish for dinner. I also serve it with thickened and sweetened stewed tomatoes which we dump over the macaroni and cheese on our plates. I used to think that everyone the world over ate mac & cheese topped with stewed tomatoes, but I’ve since learned that is not the case. We Pennsylvania Dutch country folks have some interesting combinations, and most of them are quite tasty.
Either way, with or without stewed tomatoes, this is the best macaroni and cheese recipe I’ve ever tried. It’s always a hit at our house! Thanks so much for sharing the recipe with me, Bethany!