When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac. 
Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta — what can I say, it's a guilty pleasure! — with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more.
Original Recipe
Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.
Ingredients
1 1/2 cups small pasta shells
1 1/2 cups large pasta shells
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
salt
freshly ground black pepper
Directions
- In a large saucepan of boiled water, cook the pasta shells until al dente, 8-10 minutes. Drain in a colander.
- In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
- Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes.
- Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined and
- Season with the mustard, hot sauce, salt and pepper.
- Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.
Serves 4.
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Dior Homme
Ruco Line
Jimmy Choo
looks super delicious!!!!!!! mac and cheese is such a great comfort food, my mom used to make her own cheese sauce and then put it in a casserole dish with breadcrumbs on top... divine. that's MY childhood mac & cheese!!!
1This takes me back to my middle school days, when my best friend and I made Velveeta shells and cheese every weekend.
2I'm using the "gourmet" Kraft mac n' cheese to make the poblano recipe you posted earlier. I know it's cheating but I'm camping and those chiles roasted on the campfire are gonna be delish. I have my cast iron skillet to toast the tortillas. YUMMERS!!
3mamasitamalita, my grandma used to make that too! yummmm
4good memories!
I love camping, Amber! Let me know how your campfire recipe turns out??
5Lets just throw some pancetta bits on top of it!!!!!!!!!!!!!!
6I sure will, justanerd1975 and chief, are you going gourmet on us, no bacon?!
http://www.yumsugar.com/5477636
7I'm not a mac n cheese fan, that picture totally grosses me out actually. All that goopy cheese. I'm sure my issue is a texture thing, although I'm not a big cheese fan to begin with - especially cooked cheese.
8Honestly, there are some things in life where the original is best: Kraft Mac and Cheese is definitely that. I've had heavenly homemade and gourmet and everything in between. Nothing works like the good 'ol original blue box.
9I thought that pic looked more Velveeta than Kraft! I love that you put hot sauce and Dijon in the recipe. I might have to try it out after seeing those ingredients!
10That looks so good.I love mac and cheese.
11Looks sooo good! My husband and I still eat Shells and Cheese at least once a week. Mostly with steak and tots. Always a wonderful comfort food.
12yummm! this looks soo good!!
i feel so guilty eating Kraft, so i've stolen a yummy recipe that my mom found somewhere: sautee onions, garlic, and tomatoes in some EVOO and mix it in w/ your pasta. then use just shredded cheddar. its much lighter, but still has the same flavor.
13I will be making this tonight! Mmmm can't wait!
14Recently made something similar to this, added sour cream along with the chedder and velveeta though...sooo good!
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