I will share my famous macaroni and cheese recipe with you. Everyone who's ever had it say that's it's the best they ever had.
- 1lb elbow macaroni (I use the Barilla spiral tubular thingies)
-1 whole stick of real salted butter
- about a cup and one half of milk ( I use the red container Fairlife lactose free because it is rich and creamy) you can also use half and half, I am also guessing at the measurements- so more or less maybe necessary. I just eyeball it.
-about 3/4 of a 32oz log of Velveeta (half is too little for a 1lb of pasta and the whole thing is too much)
-1 pound of cheddar cheese grated, save two handfuls to use as a topping
-1 cup of grated parmesan cheese
-1 small onion finely chopped
-1 large celery stalk (slice into three strips, then mince finely into like 2mm slices)
- (optional) two large 12 oz cans of tuna
Boil about two to three quarts of water, bring to a rolling boil, you can add a tablespoon of salt to the water
While the water is heating up, chop up the onion and celery and sauté in the stick of butter about five minutes. It's okay if the butter get slightly browned, just a little, them add your milk and Velveeta, don't use too much milk because you can't subtract any, but can add more if the sauce is too thick later...
Once the Velveeta is disolved add all but two large handfuls of the cheddar cheese, (we'll use that as a topping later.)
Mix until everything is disolved on low heat. Then turn off the heat source. It will thicken slightly as it stands. It should be pretty thick.
By now the pasts should be done, it takes about nine minutes to be perfect. Don't overdo it. But undercooked pasta sucks so keep trying it until it is perfect. I run a piece under cold water and eat it.
Preheat oven to 350° F
Then mix everything together in a big oven-proof pan. You can mix in your tuna if you choose to use it... And then top with the rest of the cheddar cheese and parmesan cheese. You can sauté two cups of seasoned Italian bread crumbs in another stick of butter and use as a topping with the other cheese if you're feeling adventurous. I didn't feel like it today.
Edit: forgot to write please get tuna in water and make sure you drain it thoroughly...
Bake about twenty five minutes uncovered until the edges are bubbling, the put the broiler on HI or 500° and bake another couple of minutes until the edges are browned. It is important to keep watching during the broiler stage because at this temperature it can burn very easily.
Let stand about ten minutes so nobody will burn their mouths on the hot cheese sauce... I season with course kosher salt to taste.
