Homemade macaroni and cheese with Velveeta is kid friendly, super melty, gooey, and cheesy. What more can you ask from macaroni and cheese? It’s not fancy, it’s not elevated, it’s just crazy good with no excuses.
Macaroni and cheese is a classic side dish, but it’s also a main dish just as it is or with added chopped ham, bacon, or shrimp. You can also include more sauteed veggies, such as peppers, broccoli, or peas, or leave them out entirely (including the suggested onion).
This recipe is cooked and baked in the same skillet. You’ll need a separate pot to cook the macaroni, that’s it. I use a 10-inch deep cast iron skillet.
Preheat oven to 350 degrees. Prepare macaroni and set aside.
In a deep skillet, melt butter. Add onion and cook on medium heat til tender but not browned. Whisk in flour to form a roux. Add pepper and gradually whisk in milk, stirring constantly. Add cheese, continuing to stir as it melts. Cook and stir til sauce is thickened and bubbly.
Stir macaroni into cheese sauce. Sprinkle with parsley flakes over top (optional). Bake in skillet at 350 degrees for 20 minutes.
Calories: 339 calories Carbohydrates: 26.2 g Fat: 19.1 g Fiber: .9 g Protein: 16 g Sugar: 8.5 g Sodium: 775 mg