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This recipe for classic baked macaroni and cheese is one of the most popular on Kitchen Treaty. It’s super creamy – not dry like some homemade mac and cheese can get. It’s rich, ooey, gooey, and, yeah – in my humble opinion – the best macaroni. Get Quick Shells and Cheese Recipe from Food Network. Show: The Pioneer Woman. Episodes: 16 Minute Meals: Pasta Pronto and Best of Feeding the Boys.
I’m noticing something about the reviews it seems those who said they used half n half were not happy with the finished product and those who used an alternative loved it. For myself I followed the recipe exactly only I did use milk rather than half n half just because I didn’t have any. I also added a little sour cream to the cheese mixture. I thought it turned out FANTASTIC! My daughter said it’s the best Mac n cheese I ever made.
I’m revising my “go to” Mac n cheese recipe to this one with those few minor changes I mentioned. It really was creamy and cheesy while still being a bit mild and not making you feel sick if you eat a ton of it (not sure if that’s good or bad, lol). Free photo editing for mac.
Made it according to directions, and it turned out just ok. I tweaked it just a bit and it comes out amazing everytime. Add butter first, and stir until melted thoroughly. Then add velveeta and do just the same. Add same amounts of shredded cheeses, THEN add cold ingredients (tweaked to 1/2 cup half and half, and 1 egg).
If you follow the exact words of the recipe, the pasta will cool which doesn’t allow the velveeta to melt enough. Then you’ve got cubes of velveeta melted in the dish but not evenly distributed! It’s a great recipe just needs a few changes in wording and some ingredients scaled back! I agreed with Karen’s September 2017 post; I always make a white sauce with butter and flour when making Mac n cheese. After the flour browns a bit, I add milk then whisk a whole egg into the tempered sauce so it won’t “cook in the sauce”.
Afterwards, I add a can of nacho cheese soup the my white sauce. My family is partial to fontina & Gouda or white & mild cheddar to my white sauce. I saute shrimp in butter and let cool while the cheese is melting in the white sauce. After the cheese has melted in the white sauce, I pour it over my slightly cooked noodles. I fold in the shrimp and some bacon bits and bake til bubbly and brown on top.