Thursday, April 18, 2019

Mason Macaroni

My kids LOVE macaroni and cheese.  I think all of them would put it in their top 3 foods if they had to make a list.  That said, I've made and tried some pretty fantastic mac and cheese recipes that Dave and I have loved and they have enjoyed but there hasn't been a single one that they've gone crazy for... until now.  This one looked super simple, extra cream and didn't call for breadcrumbs so I gave it a go and have made it weekly since :) We lovingly refer to it as "Mason Mac and Cheese" since he assisted in the first batch and I don't see that name going anywhere anytime soon.

Here's What You'll Need...
- 2 - 4 cups uncooked elbow macaroni (8 - 16 oz)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups half and half
- 3/4 pound Velveeta cheese, cubed

Here's What You'll Do...

Step 1 - Cook macaroni according to the directions on the package and drain

Step 2 - In a large, cast-iron skillet (or other heavy skillet...  this is the cast iron one I use (affiliate link)), melt the butter over medium heat.  Stir in the flour until smooth and then gradually whisk in the half and half.  Bring to a boil making sure you're stirring it constantly.  Cook and stir until it's thickened, about 2 minutes.  Reduce the heat; stir in the cheese and keep stirring until the cheese is melted. (at this point you can season as you prefer... I throw in a pinch or two of salt and pepper... paprika would be good too!)

Step 3 - Add in the cooked macaroni, stir until heated through.  (The original recipe called for 8 oz of macaroni.... I actually made 16 oz and ended up using it all and things were STILL plenty cheesy.  You can use however much macaroni you'd like to achieve your desired level of cheesiness... want it EXTRA saucy... use 8 oz, want it a little less saucy... use 16 oz.)

This is SO CREAMY and SO DELICIOUS.  You can serve it in a big bowl of deliciousness alone, as a side dish to meatloaf, pork chops, roasted chicken, etc. OR add peas, diced ham, tomatoes, etc. to suit your family's tastes.  

I served mine as a side to meatloaf and then filled all three kids thermoses for lunch the next day.  

If you make this I'd love to know what you think! And don't forget that you can check out the rest of my recipes HERE.


  1. Yum.
    I want some for breakfast.

  2. This is how my best friend makes her Mac & cheese and it’s seriously how I survived food aversion starvation during my pregnancies:-) so delicious and definitely a family favorite

  3. Yum! Mac and cheese is my all time favorite comfort food.

  4. OO that might make the Easter menu!

  5. I make it like this, but with milk instead of half and half. I'm going to have to try that next time - looks so good! Also, I love how much you get your kids involved in cooking/baking. Makes the process a little more challenging for you I'm sure, but so worth it for everyone!

  6. I make a mac and cheese my family and friends go crazy over. it has cottage cheese in it, and no one ever knows.

  7. Going to try this one soon- and I am actually making your fudge bundt cake this afternoon for a Good Friday dinner. It has become my go to dessert! Delicious, and a beautiful presentation with strawberries!

  8. I was slightly skeptical because Velveeta isn't our favorite food, but this mac & cheese is very good! I made it for lunch for my kids (16, 14, 11, & 7) who are on spring break, and everyone likes it...which doesn't always happen.

  9. Thank you for sharing! Made it tonight and my fussy 10-year-old even liked it and said I have to make it ALL the time! :)


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