One of my number one foods in the whole world is Macaroni and Cheese. My sister created this recipe and it is my favorite. I love the combination of these three cheeses! But the best part, it stays creamy even after being in the fridge and reheated. This recipe makes a huge pot. So you might want to half the recipe if it’s a side dish. I personally always make it all and save the leftovers.
Ingredients
8 oz. Monterrey Jack Cheese, shredded
8 oz. Sharp Cheddar, shredded
5 oz. Velveeta, shredded or cubed
4 cups dried macaroni noodles
5 cups whole milk
3 Tbsp butter
3/4 tsp salt
1/4 tsp pepper
1/4 tsp Tabasco
Directions
- Cook noodles according to package directions and strain
- In a small pot, warm milk
- In a separate large pot, melt butter
- Combine flour with butter until the roux is blonde
- Using a whisk, combine the warm milk into the flour/butter roux adding a cup or so at a time
- Stir constantly over medium heat until begins to thicken
- Add salt, pepper, and hot sauce
- Keep stirring constantly to avoid the milk from curdling or bottom from burning
- Remove the sauce from heat and stir in cheese
- Once cheese is melted stir in pasta
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