Easy and creamy Mac and cheese recipe

The holidays are history.  Now we settle down for the winter.  When the wind is blowing and the flakes are falling the best thing to come home to is warm comfort foods.  When you think of comfort food the first thing that usually comes to mind is Mac and cheese.  Who doesn’t love Mac and cheese?  If you have a picky eater in your house Mac and cheese will have them cleaning their plates. 

Mac and cheese is so quick and easy, simply add an entrée and veggie for a great winter meal.  And with lent right around the corner you will have a perfect dinner solution.

I must note that this is not a diet meal, but you know what they say, anything in moderation right?  And if you want, you can lighten this up by using whole-wheat pasta and low fat cheese.

Ingredients:

6 oz. Velveeta (about ¼ block)

1 lb. elbow macaroni, penne or any shape pasta

½ cup shredded cheddar cheese

4 tbsp. butter

2 tbsp. flour

½ tsp. paprika

Dash of Worcestershire sauce

1-cup milk

Salt and pepper to taste

Directions:

Cook the pasta according to package directions and set aside.  Make the cheese sauce.  In a large pot melt the butter over medium heat.  Add the flour and stir till smooth.  Add the milk whisking to blend in the flour/butter mixture. 

Cut the Velveeta into small squares and add to the milk mixture.  Cook on medium heat till the Velveeta has melted and the mixture is smooth.  Add the cheddar cheese, paprika Worcestershire sauce and salt and pepper.  Continue to cook till all the ingredients have blended and the sauce is smooth and creamy. 

Add the sauce mixture to the cooked pasta stir till blended and serve. 

Note:  If you would like baked macaroni add the pasta and sauce to a baking pan and cover with more shredded cheese.  Bake in a 350-degree oven until the cheese has melted.

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