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Mac and Cheese

This is my kids favorite Mac and Cheese, and for good reason. I use shells because they serve as little cups that hold creamy cheese in every bite. I also use Velveeta, which in my opinion melts beautifully. Did I ever claim this to be healthy? Nope, but I'm telling you my kids squeal with joy when they are served this homemade Mac and Cheese.


1 pound medium shells

1 pound Velveeta (I like to buy the white and yellow and mix them)

1 stick salted butter

1 cup cream

Preheat the oven to 300 degrees

Par cook the shells

Bring a large pot of salted water to boil and then add the shells. Cook for two minutes less than the package instructions. Drain and pour into a 9x13 baking dish.

Chop the sauce

Cut the Velveeta and butter into one and two-inch cubes. Tuck them randomly between the hot pasta shells.

Pour over the cream.

Place the dish in the oven and set the timer for 10 minutes.

Remove and stir. Place back in the oven for 20 minutes.

Remove and stir. How do you like the consistency of the Mac and Cheese? Does it need more cream or a splash of starchy pasta water?

Stir, taste, heat, stir, taste, heat.

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