I always make homemade (if that is what you want to call it ) mac and cheese. We don't like the boxed stuff and it doesn't feed our big family, even as a side. I always make my own.

That said, I use velveta for the cheese. And I don't like store brand velveta, it is not near as good. But velveta is close to $4 a box now and that only makes it three, four if I stretch it, times. I am wondering if there is another cheese just as good, but cheaper. What do you all use for mac and cheese?

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Jenifer
Proud wife to one amazing man
Proud mom to four awesome kids

April showers bring May flowers
"Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge Him and He will make your path straight." Proverbs 3:5-6

I combine Sharp Cheddar, Parmesan and Cream Cheese

I do not like the boxed stuff either, something about flourscent orange powdered cheese that freaks me out!

In both of my recipes, I use sharp cheedar cheese. I have used Velvetta but I do not think that it gives it much of a kick. And yes! Velvetta is getting to be outrageous. I was going to buy a small block for something (cant remember now) and I about pooped my pants when I saw how much it was!

BTW, mind sharing your recipe?? Maybe I will still give it a try.

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I don't use any processed cheeses...so I use real cheddar and sometimes I use gruyere, just depends. I sometimes use combinations of cheeses too. I play around with it a lot.

It is nothing, really! We use small shell pasta. Once boiled and drained a small spoon of butter, a little bit of milk (can you tell I don't measure much!) and the cheese. I like fresh pepper but the kids don't. So really it is like the boxed, just not.

I like the ideas everyone gave about the cheeses. Question though. Do any of those cheese get greasy? I know once I used I think cheddar on something and once melted it was very greasy.

__________________
Jenifer
Proud wife to one amazing man
Proud mom to four awesome kids

April showers bring May flowers
"Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge Him and He will make your path straight." Proverbs 3:5-6

me too. i just made this tonight with gruyere and sharp cheddar with a little parmesan. it was delicious.

I use whatever cheese I have on hand. Needless to say it is always different! Usually that is a good thing, usually!

There is a basic procedure for making a cheese sauce. I eyeball it, but I bet there is a recipe on 'allrecipes' or something.

Take about a tablespoon of butter and melt it in your pan. Sprinkle about a tablespoon of flour on top and mix together. This makes a 'roux'. Cook the roux a bit until it is bubbly. It won't take long.

Add milk and grated cheese to the roux and stir until the cheese is melted. You'll quickly notice the cheese mixture 'binding up' - it will be less liquid. Add the cooked pasta and either serve, or what I do is bake the mac n cheese in a casserole.

Next time I make mac n cheese, I'll try adding a bit of cream cheese, too. DD might like that better.

BTW, mild cheddar cheese has more flavor than sharp or extra sharp. I tend to buy good quality cheeses. Since the taste of the cheese is so important to good mac n cheese, I rather spend a little more for something that tastes full and flavorful.

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Something I've tried that works really well is, for substance in the recipe, yogurt. It's pretty cheap, and will make it creamy. Then if you have really flavorful cheese, you can stretch it by "watering it down" a little with the yogurt, without having runny mac n chz. Careful, tho, unless you're adventurous, or you'll find yourself with strawberry mac n chz!

I do mine like Cookie2, and I just use plain shredded cheddar.