This mac and cheese recipe is the best I’ve ever had. That’s saying a lot because I have tested dozens of recipes over the years. Mac and cheese is something that is so simple but we overcomplicate things, don’t we? I think everyone thinks it can be improved with expensive cheeses but I’m here to admit, it cannot.
Mac and cheese shines in it’s most simple state. It doesn’t need a bunch of shredded cheese, it doesn’t need a roux, it doesn’t need a bunch of seasoning, and it definitely doesn’t need to be baked. I’ve never understood baking mac and cheese. I think baking it ruins the texture and makes it bland. Again, we overcomplicate things.
This mac and cheese recipe utilizes just five ingredients: salt, medium shells, salted butter, heavy whipping cream and Velveeta. I know, I know. You think you’re too good to use Velveeta. I thought so too. Simple fact is whatever chemicals are in that orange loaf, they were made for pasta shells. They were made to be together. You don’t need any other cheese. Just trust me and try it my way. If you hate it, go back to overcomplicating it and laboring much longer than you need to in the kitchen.
You’re probably asking “where’s the seasoning?” Again, I’ve tried so many variations of seasoning including black pepper, white pepper, paprika, garlic powder, ground mustard and onion powder. I’ve started with a roux every time and shredded my own cheeses including extra sharp cheddar, white cheddar, gruyere and parmesan. I’ve doctored it up with cooked bacon and lobster, even homemade seasoned breadcrumbs. I did everything humanly possible to come to a different conclusion. But I am now ready to live with the fact that my mom’s simple mac and cheese recipe is the best I’ve had and you’ve got to see for yourself.
Creamy Mac and Cheese
Ingredients
- 1 lb medium shells pasta
- 1 stick salted butter
- 1 c heavy whipping cream
- 16 oz. Velveeta cubed
- salt for pasta water
Instructions
- Generously salt your water and bring to a boil.
- Add pasta, stir and cook for 9 minutes and immediately strain and rinse with cold water.
- Using the same pot the pasta cooked in, melt a stick of butter.
- Add heavy whipping cream and stir until combined.
- Add cubed Velveeta cheese and stir until completely melted.
- Add the shells to the cheese, stir and serve warm.