The BEST macaroni and cheese. Ever.

February 15, 2009 at 2:06 am (Recipes)

Sooooo… have figured out the secret to incredibly rich, incredibly creamy macaroni and cheese. Don’t bake it. At all. Completely unnecessary and messes with the texture that is so integral to a satisfying macaroni and cheese experience. Because, frankly, if I’m going to do mac and cheese, I’m going to have it how I want it. And how my kids want it. And the neighbour. And the ex husband. And anyone else who has had the good fortune to try it out.
Give it a shot; you’ll be very happy you did.



4 C uncooked macaroni
3 C skim milk, hot
1/2 C hot water
1/2 C margarine
1/2 C flour
2 tsp Worchestershire sauce
2 tbsp cajun seasoning
1 1/2 C cubed Velveeta
1 1/2 C cubed low fat old cheddar
salt and pepper to taste


Melt margarine and gradually whisk in flour and cajun seasoning over medium heat in a medium saucepan. Cook and whisk constantly for approximately 3 minutes. Gradually whisk in hot water and then milk. Add Worchestershire sauce and whisk for another 2 minutes. Once texture of sauce is smooth and creamy, slightly thickened, begin adding cubed cheese, alternating between Velveeta and cheddar. Stir CONSTANTLY with a wooden spoon until all cheese is melted and sauce is thickened and bubbly.
Meanwhile, cook and drain macaroni according to directions on box. Stir into cheese sauce and heat through.
Serve with a crisp green salad and a white wine.
Serves 6 hearty appetites.


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