I love macaroni and cheese — especially when it is made from scratch. Many people think macaroni and cheese originated when Thomas Jefferson first served it in the White House in 1802, but it probably originated in Europe much earlier than that.
My neighbor, Mr. Mike, insists that macaroni and cheese should only be served as a side dish, but I beg to differ — in our house it’s usually the main course! In fact, when I plan our two-week dinner menus, the kids’ inputs include mac and cheese as one of their choices more often than not.
There are lots of great things about mac and cheese. Two of the best are that it is really simple to make and easy on the budget.
Here is my very simple stove-top recipe that I think you will really like. In fact, this recipe is so ridiculously easy my son has been making it for the family since he turned 11.
Len’s Cheap and Easy Macaroni and Cheese
2 cups low-fat or whole milk
8 oz Velveeta cheese (cut into small cubes)
8 oz sharp cheddar cheese (shredded)
16 oz elbow macaroni, or small pasta shells
salt and pepper to taste
Boil some water and cook the pasta shells according to the package directions — just don’t overcook the pasta! Meanwhile, slowly heat the milk (over medium flame) in a medium sauce pan until it just comes to a boil, stirring occasionally. Reduce the heat to low and mix in the Velveeta cheese, stirring until completely melted. Add the shredded cheddar cheese, stirring until melted. Taste the cheese sauce, and then add salt and pepper, if desired. Pour the cheese sauce over the cooked pasta shells and then mix thoroughly. Serves 4.
That’s it. Serve it with some fruit and green peas and you have yourself a quick and easy dinner that is not only delicious, but easy on the pocket book too.
Photo Credit: J. Kenji Lopez-Alt
Len, is the “low-fat” milk 2% or skim? Or doesn’t it matter? Thanks
We use 2 percent milk. I’ve never tried it with skim milk, so I do not know if it would make a difference or not. But I have read that you should not use skim in custard, pudding and sauce recipes because they rely on the diary fat for texture and flavor.
Len. You made my day complete with this wonderful recipe of yours. I tried it last night and all i can say to you is, Thank You! It was easy to make and delicious!
My husband and I prepared this for the main meal recently. Everyone enjoyed it, for certain I will be preparing it regularly from now on, it is always nice to get innovative recommendations for tasty recipes also easy to understand approaches to cook them. Thanks for providing them.
Funny you should comment on this today, because my son is making it tonight for dinner! Glad you enjoyed it!
Thomas Jefferson is credited with launching macaroni towards the Usa. It appears that he fell in love using a specific dish he sampled in Naples, though serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of “macaroni,” along with a pasta-making machine, sent back to the States.
Tried your recipe last night. This is a very good macroni and cheese recipe, Len. I don’t like it as much as the baked kind, but it is rich and creamy and is very quick and easy to prepare!
Velveeta? No, oh no way. Not when you can taste real cheese in your food. Try the macaroni & cheese recipe from Horn & Hardart on the Food Maven’s website.
Looks good, Jerry! I’ll have to try it. I love baked mac and cheese too – although it is an entirely different beast than stove top. I like Alton Brown’s baked mac and cheese recipe, which we use here when I have a little more time to devote to cooking.
You’re right Jerry A! When I was a child we occasionally visited relatives in Manhattan and got to eat at Horn and Hardart Automats. I ALWAYS got the baked macaroni and cheese in the little dark green oval Hall china baking dish after slipping in a quarter, and later a quarter and two nickles (!!!) in the coin slot. Also got a glass of milk from the huge urn which concealed a big metal milk can which poured the milk into your glass from a cast metal lion’s head sculpture, the milk came from the lion’s mouth. Their macaroni and cheese was THE BEST! If you had a dollar you handed it to the cashier who sat in front of a large wooden board. She had long, lacquered red fingernails like a dragon lady. The cashier expertly flicked you change back to you across the slick wood surface. It had a lip around the edge so the money never left the board if you didn’t catch as she flicked the coins towards you.
Back to Nature Crazy Bugs Macaroni & Cheese Dinner.
https://www.thrillist.com/eat/nation/taste-test-ranking-the-best-grocery-store-mac-and-cheese
Interesting. Thanks for sharing, Dave — but nothing beats homemade!!!
Sorry Len, but you forgot the bacon in this recipe! EVERY mac & cheese recipe is better with some cooked, crumbled bacon on top. :o)
Bacon makes everything better, Lauren!