Granny’s Macaroni & Cheese

Isaac’s Granny has always made the best macaroni and cheese. We eat it at most every family gathering for holidays and I make it when we go to potlucks or other places where we need to take a dish. Now that we host most of the family gatherings for my husband’s side of the family, I’m the one who usually makes the macaroni and cheese. The recipe I’m going to share with you is modified just a bit from Isaac’s Granny’s recipe, but it only makes it creamier!

If you’re looking for a dish that will comfort your soul and stick to your ribs, this is the recipe for you. It’s super easy and just takes a few ingredients, I usually have everything but the cheese on hand anyway. I hope you enjoy it and add it to your family’s holiday gatherings!

Macaroni & Cheese

1 lb elbow macaroni

1 stick butter

1 small brick Velveeta (16oz)

1/2 lb white American cheese (from the deli counter)

1/2 lb yellow American cheese (from the deli counter)

1 7oz bag Sargento extra sharp cheddar

1 quart heavy cream

1 cups milk (whatever you have on hand, I use 2%)

1 T paprika

2 t cayenne pepper

salt & pepper to taste

Preheat oven to 375 degrees. In a large pot, boil noodles with water and 1 tablespoon salt until al dente. Drain noodles. In same pot melt butter, add in all the cheeses, and stir in cream and milk. When mixture is smooth stir in paprika, cayenne, and salt and pepper. Pour noodles in and mix well. Taste and add salt and pepper as needed. You will want your mixture to be a bit runny, add more milk if needed. Pour into a 9 x 13 glass baking dish, do not overfill (pour extra in a small bowl). Bake for 20-30 minutes or until browned on top and bubbly.