+

White Trash Mac-n-Cheese

Sign up to save this recipe to your profile Sign Up Now ›
12 healthy servings
Total: Active:
5 Ratings 

Ingredients (8)

  • 1 lb package large elbow elbow macaroni
  • 2 sticks of butter
  • 1 can Pet Milk Evaporated Milk
  • 1 large package of grated sharp cheddar cheese (or the equivalent)
  • 1 large Velveeta (2 lb block)
  • salt and pepper
  • Worcestershire Sauce
  • Tabasco
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

White Trash Mac-n-Cheese

When I was a senior in high school, I went to a graduation party and had the best mac-n-cheese of all time, which it remains to this day. I begged my mom to get the recipe, which, bless her, she did.

Clearly this is not fancy and though I have pretty much eradicated processed food from my diet, sometimes you just have to make what tastes the best. Some may turn their nose up at this, but until you try it, you shouldn’t scoff. It is the cheesiest, creamiest, tastiest mac-n-cheese imaginable.

Also: this freezes beautifully, if it happens to last past the first night’s dinner. I often freeze it in individual ceramic dishes for ease in reheating and serving right out of the freezer.

Instructions

  1. 1Cook the macaroni according to the directions on the package. Preheat oven to 350 degrees.
  2. 2Cut the Velveeta into about 16 pieces. While the water is boiling and the macaroni is cooking, melt the butter a large oven safe pot over medium heat. (I use a 5 qt Le Cruset.) As the butter begins to melt, add the pet milk. Then add the Velveeta pieces.
  3. 3Stir the ingredients as they melt. Be careful not to burn the bottom! Keep stirring as needed, you might even want to turn the heat down just a touch. This is the only moderately tricky part. Just keep an eye on it, you will be fine.
  4. 4As the cheese sauce melts, add at least 5 healthy dashes each of Worcestershire Sauce and Tabasco. Add plenty of salt and black pepper. This is supposed to be spicy. Taste as you go. I frequently add more. You should see specks of black pepper in the cheese sauce and it should have a lovely ‘kick’ to it.
  5. 5When the past finishes cooking, drain it and add to the pot with the cheese sauce. (If the cheese sauce finishes melting before the pasta has cooked completely, just pull it off the heat. If it has not finished melting completely, don’t worry – it will finish as you add the pasta.)
  1. 1Stir the pasta and cheese sauce, adding the shredded sharp cheddar to the mix. (You can reserve a little of the grated cheddar for the top if desired.) Bake in the oven for 25 minutes. Serve hot.
Load Comments

Recommended from Chowhound

The 10 Best Direct-to-Consumer Cookware Brands of 2019
Shop

The 10 Best Direct-to-Consumer Cookware Brands of 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

8 Egregious Cookware Sins You Don't Realize You're Committing
Guides

8 Egregious Cookware Sins You Don't Realize You're Committing

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

11 Organization Tips from The Home Edit to Get Your Kitchen in Shape for Fall
Explainers

11 Organization Tips from The Home Edit to Get Your Kitchen in Shape for Fall

by Simone Paget | These organization tips from The Home Edit will help you get your house in shape for fall (and keep...