Creamy Mac and Cheese
Creamy Mac & Cheese
Recipe type: Side Dish
Cuisine: American
For the Roux:
  • 2 Tablespoons salted butter
  • 2 Tablespoons general purpose flour
For the Mac:
  • 6½ Cups elbow pasta
  • 6 Cups milk (2% or whole)
  • 2 Cup Velveeta Cheese
  • 8 Cups shredded cheddar cheese
  • About 2 Tablespoons of butter to grease the pans
  • 1 Teaspoon Kosher salt
  • 1 Teaspoon white pepper
For the Topping:
  • 2 Cups shredded grated cheddar cheese
  1. In a 6 quart pot bring about 5 quarts of water to a boil and cook elbow pasta per the package instructions until tender but still firm, drain pasta and set aside.
  2. In same 6 quart pot make a browned roux of 4 tablespoons butter and 4 tablespoons flour over medium heat (be careful not to burn the roux and adjust heat as needed), add milk and whisk roux into milk until somewhat thick (about 5 minutes) over medium heat, add salt and white pepper, add 2 cups Velveeta Cheese and stir until the Velveeta melts into the milk (about 8 to 10 minutes), add 8 cups shredded cheddar cheese and whisk mixture till creamy.
  3. Pre-heat oven to 350 degrees and grease two 9 x 12 pans, add cooked elbow pasta to cheese mixture and stir to incorporate all the pasta into the cheese mixture.
  4. Ladle the elbow pasta and cheese mixture equally into the 2 pans, top each pan with about 1 cup shredded cheddar cheese each.
  5. Place the pans in the oven and bake for about 25 minutes, remove and let cool before serving.
Recipe by Mamma Rocks the Kitchen at