Recipe: Yummy Creamy Macaroni n Cheese!

Creamy Macaroni n Cheese!. Sprinkle with the remaining sharp cheddar cheese. Submit a Recipe Correction Cheese is an obvious ingredient to mac & cheese but don't skirt past it because of that. Pre-shredded cheese is an enemy to creamy mac.

It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish! Looking for other comfort food dishes? You can have Creamy Macaroni n Cheese! using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Creamy Macaroni n Cheese!

1. You need 16 oz of Elbow macaroni.
2. Prepare 4 tbsp of butter.
3. It's 16 oz of Velveeta cheese.
4. It's 2 cup of Shredded cheddar cheese.
5. It's 1/2 cup of all-purpose flour.
6. You need 4 cup of milk.
7. You need 1/3 cup of hot sauce.
8. You need dash of salt and pepper.
9. You need 1 cup of Shredded cheddar cheese.

Creamy Macaroni and Cheese This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with wonderful cheddar flavor. Once you taste it, you'll be hooked. In a medium saucepan, mix butter and cheese.

Creamy Macaroni n Cheese! instructions

1. Cook macaroni for approximately 7-8 minutes in boiling water until al dente. Drain and rinse with cold water, put aside..
2. Melt 4 tablespoons of butter in a sauce pan. Add 1/2 cup of flour while continuously wisking until mixed..
3. Add 4 cups of milk, keep wisking! Bring to a boil for roughly 5 minutes. Be sure to keep stirring as it thickens..
4. Add 2 cups of shredded cheddar (I personally enjoy sharp cheddar) and 16 oz of Cubed Velveeta cheese. I used a little less (approximately 12 oz). Stir until melted and mixed well..
5. Add salt, pepper, and hot sauce! Mix well..
6. Mix cheese sauce and macaroni in a BIG bowl. Grease a large baking dish and add mixture. Top with remaining cup of cheddar..
7. Preheat oven to 350. Place dish in oven and cook for 30 monutes. Let sit 10 minutes, serve and enjoy!.

In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Pour in the drained, cooked macaroni and stir to combine. Cook pasta in boiling salted water until al-dente. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. In a large bowl, combine remaining grated Cheddar, milk mixture.