Homemade Macaroni and Cheese

In the Philippines, sweet spaghetti also known as Filipino Style Spaghetti is the favorite pasta dish among kids. Here in the US, it’s Macaroni and Cheese. It is an old American favorite which is now included in almost all restaurants’ kids menu. Its popularity really took off after Kraft introduced a boxed version in the 1930s. This became so popular that many prefer the packaged version more than homemade. Well, I still think homemade is best.

There are primarily two ways to make mac and cheese. The traditional Southern method includes mixing milk or cream and grated cheese right into the hot pasta then eaten as is or baked in a casserole dish. The other popular method is to make a roux (flour and butter), then add milk or cream or even stock to make a thick sauce. Then grated cheese is stirred into the sauce until it melts and the mixture is combined with cooked pasta. My daughters prefer the unbaked Southern version with a hint of sweetness from the addition of condensed milk. It has become their favorite pasta dish next to Filipino-style spaghetti. They love it so much that I have to cook it every week!

This recipe is so simple and very easy to prepare. Try it…and see for yourself that there's a better version than the boxed one!

* I shared this on Mac and Cheese Quest, What's Cooking Wednesday, Foodie Wednesday, What's on the Menu Wednesday, Real Food Wednesday, Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.

Btw, the Online Bake Sale for Japan will go live today at The Tomato Tart. 90 foodies from 8 countries donated their homemade goodies for this event. Please be generous! Bid on any of the delectable goodies and help us raise money for Japan.

Prep Time: 5 minutes                   Cook Time: ~12 minutes                   Servings: 4-6 

Ingredients:

• 2 cups elbow macaroni, uncooked
• 1 ½ cup Velveeta cheese, cubed
• ½ cup evaporated milk
• 2 Tbsp condensed milk
• ½ cup mild finely shredded cheddar cheese
• ½ cup butter
• 1 cup beef franks, cut lengthwise then bias-sliced
• Salt and pepper to taste

Procedure:

1. Cook macaroni as directed on package. I do mine in 5 cups boiling water with 1 Tbsp salt for 8-10 minutes. Drain well. Return to pan.

2. Add remaining ingredients. Mix well. While stirring constantly, cook over low heat until Velveeta cheese is melted.

3. Remove from heat. Transfer to a serving plate. Garnish with Italian parsley and serve.

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