Making homemade macaroni and cheese is easy, better tasting than a boxed mix and a great comfort food for a snowy evening or as a filling lunchtime meal. The following instructions are for how to prepare macaroni and cheese for 6-8 servings.
Begin your preparation by placing 10 cups of water in a large pot or Dutch oven. Add a teaspoon of cooking oil to the water to prevent pasta from sticking together as it cooks. Turn your stove burner to high and bring the water to a boil. Once water is in a full boil, add 4 cups of your favorite pasta, i.e., elbow macaroni, spiral macaroni, small or medium pasta shells. Reduce heat to medium high and allow water and pasta to come to a slow boil, stirring often to prevent sticking to pot. Boil for approximately 4 minutes, or until pasta has cooked to the softness you prefer. Remove from heat and pour into a sieve or colander. Run hot water over pasta to remove starch. Allow it to drain.
While pasta drains, return the pot to the stove burner and add 4 tablespoons of butter and 1 cup of milk to the pot. When the butter is melted and the milk is heated, slowly add two tablespoons of flour, stirring constantly. Slowly add one cup of milk to the flour mixture, stirring quickly to prevent lumps from forming, and cook over medium heat while still stirring until it begins to thicken. Reduce heat to low and add two cups of diced Velvetta processed cheese. Stir until cheese is melted, add one teaspoon salt and 1/2 teaspoon pepper, mix well. Add your drained pasta back into the cheese mixture and coat the pasta well, heat through and serve.
You may prefer baked macaroni and cheese. If so, add an additional 1/2 cup of milk to the pot of macaroni and cheese, and pour into a well buttered 9x13 inch pan or baking dish. Top with thin slices of Velvetta. Crumble bread or cracker crumbs over the cheese and place in a 350 degree oven until the cheese slices on top are melted and bubbling.
Variations to this can be made based on your taste in macaroni and cheese. Cheddar cheese or any cheese you prefer may be used instead of Velvetta. Velvetta makes a nice creamy dish. You may add a tablespoon of prepared mustard for a little zip, some precooked chopped broccoli, chopped bell peppers or chopped jalapeno peppers for some kick.