I got this from my Granddaughter and it is soooooo gooood!
I LOVE this creamy, stovetop macaroni and cheese. I also LOVE this comforting, Southern-style baked macaroni and cheese. You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I present to you their love-child, Mabel.
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That’s what I named this recipe. Yeah, I’m one of those people that give names to pretty much everything. Oh, don’t act like you don’t do that. Pretty sure your car has a name.
“This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.”
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I’ve ever tasted. Can’t wait for an excuse to make it again. The sauce turned out incredibly well and it baked beautifully. The only thing I would change next time is to cover it for the first half of the cooking, as it got a little dry — nothing major.
The only adjustment we made was to the types of cheeses. We made it with 8 oz white cheddar, 8 oz sharp yellow cheddar, and about 4 oz of mozzerella for smoothness. This blend of cheeses really had a nice bite to it.
Will definitely be making this again.
I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combination!