I grew up eating the same meal five days a week: fried pork chops, fried potatoes, macaroni and cheese, and green beans. I’m not kidding! Now I eat mac and cheese maybe once every few months, so that’s why I don’t feel any shame in using Velveeta cheese instead of a “healthier” cheese. I have found that when have these recipes so sparingly, they don’t have any negative effect on my wellbeing, and I hope you can adopt this philosophy too.
I have a “healthier” mac and cheese recipe coming soon, but this recipe here is by far my favorite because it reminds me of my childhood. It’s the mac and cheese my Momma makes, so it holds a special place in my heart. And it’s really easy to make!
So here’s what you’ll need:
- 1 box gluten free elbow macaroni (I use Barilla)
- 12 ounces Velveeta cheese, cut into cubes
- 2 tablespoons butter
- ½ cup milk of choice
- Pepper to taste, optional
Directions:
Bring a large pot of water filled ¾ full to a boil
Add macaroni noodles and continue boiling for 8-12 minutes, until noodles become tender
Drain noodles and return them to the pot, reduce heat to low
Add cheese, butter, milk, and pepper. Simmer until cheese has melted, stirring often
It’s that simple!
The Best Mac and Cheese (gluten free)
Ingredients
- 1 box elbow macaroni I use Barilla
- 12 ounces Velveeta cheese cut into cubes
- 2 tablespoons butter
- ½ cup milk of choice
- pepper, to taste optional
Instructions
- Bring a large pot of water filled ¾ full to a boil
- Add macaroni noodles and continue boiling for 8-12 minutes, until noodles become tender
- Drain noodles and return them to the pot, reduce heat to low
- Add cheese, butter, milk, and pepper. Simmer until cheese has melted, stirring often
- It’s that simple!
