The BEST homemade Mac and Cheese 😋

Ingredients:

1/2 stick of butter

2 tbsp all purpose flour

1lb mozzarella cheese

1lb Colby jack cheese

1lb sharp cheese

8oz Velveeta cheese

12oz can evaporated milk

2 cups heavy cream

Salt and pepper to taste

Instructions:

Cook the Pasta:

Boil the pasta in salted water( optional Add Chicken stock)

Make the Roux:

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden

Prepare the Cheese Sauce:

Gradually whisk in the milk, ensuring no lumps form. Cook for 4-5 minutes, stirring constantly, until the sauce thickens.

Reduce the heat to low and stir in half of all the cheese the cheddar, mozzarella, and the 8oz Velveeta cheese ( save the other half of cheese for later) salt, and pepper. Mix until the cheese is fully melted and smooth.

To the cooked noodles Add a dollop of sour cream and salt & pepper

Combine Pasta and Sauce:

Add the cooked pasta to the cheese sauce, stirring until evenly coated.

Preheat the oven to 375°F (190°C).

Transfer the mac and cheese to a baking dish in layers (add in the rest of the cheese between layers)

*Add a little evaporated milk in between the layers.

Bake for 20-25 minutes, or until golden and bubbly.

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