“Velveeta does a body good” – Erin Raizk. Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe. There is nothing healthy about this one. I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched. Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous. If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts
16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste
- Cook the macaroni according to package directions.
- Cook about 1 minute less then the package directions.
- While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
- Then take the cooked macaroni, drain but do not rinse. Return the macaroni to pot.
- Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
- Add jalapeno peppers; add salt and pepper to taste. Pour into baking dish.
- Cover the top with the remaining cheese (grated, sliced or cute into cubes).
- Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.