Accidentally Perfect Mac & Cheese
Source of Recipe
I'd promised to make my homemade mac & cheese for my daughter's Halloween party, but when I got ready to assemble, I discovered I was out of milk! This recipe is the result of my "pantry ingenuity" and my refusal to run out for ingredients - as luck would have it, it was the best mac & cheese I'd ever made and the pan was licked clean! I will ALWAYS make it this way from now on!
List of Ingredients
1/2 stick of butter
1/4 cup flour
1/2 tsp Lowry's seasoned salt
1/2 tsp dry mustard
1/2 tsp each of garlic powder and onion powder
1 can of chicken broth (14 oz)
2 cans of evaporated milk (12 oz)
2 cups (approx) cubed Velveeta cheese
1 cup shredded cheddar
3 cups (dry) macaroni
1 T olive oil
This can be made in either a large crockpot or in the oven.
If using the oven, preheat to 350, grease a 2 quart casserole (or a 9x13 baking dish, glass) and set aside. If using a crockpot, grease the crock and set aside (do not preheat).
Cook the macaroni according to package directions. While it cooks (be very careful not to overcook!), make the cheese sauce.
In a large saucepan, melt the butter. Stir in the flour and seasonings, and cook for a couple minutes. Using a whisk, stir in the chicken broth and the evaporated milk. Bring to a simmer, whisking constantly, and let simmer for about two minutes. Whisk in the cheeses until melted and smooth.
Place the cooked and drained macaroni into your casserole or crockpot and toss with the olive oil. (If the macaroni gets done before you finish your sauce, you can do this and just set the macaroni aside until your sauce is ready.)
Pour the sauce over the macaroni and stir well. The dish can now be placed in the crockpot on low for up to 4 hours, or baked in the oven for 30-45 minutes.
NOTE: If using the crockpot method, you may want to add some additional evaporated (or regular) milk before setting the crockpot on low. The macaroni will absorb more of the sauce in the crockpot.