Helen Mac and Cheese
- 1/2 and 1/2
- velveeta cheese
- bag of macaroni noodles
In a large skillet, melt one stick of butter. Then add 8 tablespoons of flour and whisk until blended. Add 4 cups of 1/2 and 1/2 a little at a time and make into a smooth sauce. Next, use a cheese cutter and add slices of velvet cheese to taste--I usually use 1/4 to almost 1/2 pound. Keep whisking until all the cheese melts.
Cook one bag of macaroni, drain and rinse with cold water.
Butter a large casserole on the sides as well as the bottom. Put the cooked macaroni in the casserole and then add the cream sauce slowly, mixing it in as you add it.
If you don't eat it right that minute, then when you are ready to eat it, warm it in a 350 degree oven until it is heated through--20 to 30 minutes.
The whole secret to why you all like this dish so much is that I use butter, 1/2 and 1/2 and I make enough sauce so that it is really juicy and creamy. You want way more sauce than macaroni as the macaroni soaks it up as you heat the dish.