Let’s talk about comfort food. Side dish edition. We don’t know anyone who doesn’t love macaroni and cheese.
Everyone has their own version. Ours involves a spice blend and two different types of cheeses.
The spice blend packs the flavor and the cheese melts to creamy perfection.
Side note: This is also freezer friendly. You can either
1) Bake in a disposable aluminum pan and freeze the entire thing.
2) Refrigerate after cooking. This makes it easy to cut into squares, wrap in wax paper and place in a large Ziploc bag. Then you can place 1 serving at a time in the microwave.
Visit BlessYourHeartichoke.com for many delicious and creative recipes to enjoy at your home!
1 lb elbow macaroni, cooked according to directions
1/2 stick butter (salted)
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/4-1/2 tsp Tony Chachere’s Creole Seasoning (This depends on how much salt you use to cook your pasta)
1/4 tsp kosher salt
3/4 tsp ground mustard
8 oz. velveeta, cut into cubes
8 oz. Kraft Mild Cheddar (block), grated on a cheese grater (Do not use shredded cheese from the bag, it melts “grainy” and doesn’t make a pretty smooth sauce)