I have plenty of macaroni and cheese recipes on the site that do NOT call for Velveeta.īut this is the old school recipe using Velveeta. I know that some people don’t like using Velveeta, and that’s perfectly fine. It is basic, traditional and very old-school. It is the Velveeta Macaroni and Cheese she served me at her house. Then, Vanilla something, but I couldn’t think what Vanilla I wanted to make.Īfter combing through some magazines, I finally remembered a recipe card I had that my grandmother gave me, what seems like a million years ago. It wasn’t like there was a plethora of choices – I mean, sure – Velvet Cake – but I have that coming soon for something else. Poaching takes away the sharpness and bite and leaves you with a soft, mellow, sweet flavor that’s heavenly when spread on a soft roll or mashed into scrambled eggs - and it blends beautifully in this ultimate macaroni gratin.The creamy, cheesy, velvety goodness you remember from your childhood, is everything that makes up this Old School From Scratch Velveeta Macaroni and Cheese Recipe. Garlic steeped in oil at a low heat for a few hours. Garlic confit is simply oil poached garlic.
Garlic Confit – I just put this recipe on the website a few days ago and already I’m using it in so many things. In fact, you won’t see the white pepper at all in the 3 cheese sauce.
#Velveeta ultimate macaroni and cheese mac
White Pepper – This spice isn’t as complex tasting as fresh crushed black pepper, but the real reason I use it for my old fashioned mac and cheese, is because it blends without adding dark specks and marring the look of the creamy cheese sauce. I find that cayenne and dry mustard compliment each other, especially in a cheese sauce. Cayenne pepper is about 10 times hotter than a jalapeño, so you don’t need a lot to add a little kick. It only takes 1-2 minutes to do this by hand.ĭry Mustard – Adds a tangy flavor and intensifies the cheesiness ( is that a word?) in the sauce.Ĭayenne Pepper – This is the tingle, I was talking about. Use the larger holes for the Cheddar and Jarlsberg and the finer grates for the harder Parmigiano Reggiano. I recommend a traditional box grater for grating the cheese. The white cheddar gives a nice tangy lushness to the sauce, but the Jarlsberg ( recommended by Poole’s) is the standout in this dish and elevates this old fashioned mac and cheese, giving it a sophisticated flavor. In addition to Parmegiano Reggiano, we’re also using sharp white cheddar and real Jarlsberg. If you see that – it’s the REAL DEAL Other cheeses for 3 cheese mac and cheese The cheese producers have labeled their wheels with “Parmigiano Reggiano” stamped in little pin pricks all around the perimeter. To check for authenticity, look for a wedge that includes the outside rind. In fact, several years ago I had a sampling of parmigiano reggiano that had been aged from 1-5 years - you could see and taste the difference. It’s real cheese and its aged longer than other wannabes. Real Parmegiano Reggiano doesn’t have any fillers. I swear I didn’t used to be a cheese snob… until I read this… Many industrial produced “parmesans” have fillers and anti-clumping agents made from wood pulp. Buy a few real chunks of cheese and grate them yourself. Fine if your using them for an omelette, but they’ll make your cheese sauce grainy. Pre-shredded cheese contains anti-caking agents, so the grated shards won’t stick together in the package. (If you don’t have it ready made in the fridge, you can skip it, this time… but use it for the next batch).įor the ultimate mac and cheese, start with whole chunks of cheese… not that pre-packaged, pre-grated stuff. It’s mellow and smooth - and plays very nicely in this particular sandbox. I also add a little garlic confit, which is essentially garlic without the sting. My version of their recipe uses some of the classic seasonings you’ll find in many mac and cheese recipes… dry mustard, white pepper and cayenne. Their’s is a simple, but decadent, old fashioned mac and cheese without embellishment. This recipe was inspired by the Macaroni Au Gratin recipe from the Poole’s Diner Cookbook and it’s a doozy.
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