Mac and Cheese...Oh Yeah....

I have been searching and researching mac and cheese recipes for the longest time.  I have tried so many and could never get that creamy cheese gooey goodness I was looking for.  They always ended up dry and lacking taste or having a weird yucky taste.  Ugh!!!

On Easter I had several recipes pulled up on Pinterest that looked so yummy but I knew my chances weren't good at pulling one off.  Well this time my experiment worked and I did my best to get it all down so that I am able to recreate it.  There was one ingredient that I would never have thought of or tried but a customer of Greg's had recommended it.  It turned out to be the key ingredient!  One small can of Campbell's Cheddar Cheese soup.  Yep...that's it.  In this pic its still very creamy but if you like it a little more solid you can continue to simmer on the stove top or place it in the oven with butter, shredded cheese and bread crumbs.  So awesome!!

So here's my recipe and how I do it but there are lots of ways to accomplish good mac and cheese and Pinterest is full of them.  😋  As always this recipe freezes really well and is perfect for a take along camping.  If your fridge works on propane while driving you can put your frozen mac in the there while traveling and it will help the chill in your fridge on the road.  Frozen dinners can also keep things cold in your cooler.  When you arrive you can finish thawing and warm.  You are ready to eat.


Creamy Cheesy Mac and Cheese

2 pound box of macaroni
4 cups shredded cheese - I used sharp cheddar but you can change or mix it up
2 sticks of Velveeta Mini Blocks
2 cups milk
1/4 cup half and half
1 stick butter
Salt and Pepper to taste
1 small can cheddar cheese soup
3 heaping teaspoons corn starch
1/2 cup water 

To start I boil all of the macaroni until it's firm but not too soft.  I drain but don't rinse and put aside

in a large heavy dutch oven. I use my lodge porcelen coated cast iron one.  Cut the butter and mix with the macaroni.  This will keep it from getting too stiff.  Put the pot on low heat and season to taste.  I truly believe this pot makes a huge difference and if I decide to bake it off, it is all ready to go.  It also keeps it from sticking or burning on the bottom.

While the mac is boiling, I start the sauce in a large pot.. First add the cheese soup and place on medium heat.  Add one cup of the milk and mix well.  Add the Velveeta and simmer until completely mixed.  Place corn starch in a lidded jar and add water.  Close the jar and shake until it's all dissolved.  Pour the mixture into the sauce and continue to simmer.  As the sauce thickens add the other cup of milk.  This should be getting very creamy and not too thick.

After the sauce is creamy and all ingredients are dissolved start adding the shredded cheese one cup at a time.  I use a rubber coated whisk to keep the mixture smooth.  As soon as it is completely melted and smooth, poor over the warm macaroni and mix well.  Add half and half and continue to stir on low heat.  Let this mixture simmer until it is the desired consistence and the macaroni is soft.  If you feel it's too thick or stiff you can add more butter and milk in small amounts until it is the way you like it.

At this point if you want to bake it, add another cup of shredded cheese and melted butter to the top and sprinkle with bread crumbs.  Bake uncovered until bubbly at 375.  We like ours creamy without the bake but it is delicious either way.  Enjoy...it's really good scooped into a bowl over a campfire.