{"id":268,"date":"2007-06-01T17:20:42","date_gmt":"2007-06-01T22:20:42","guid":{"rendered":"http:\/\/www.blogsmonroe.com\/food\/?p=268"},"modified":"2019-08-22T09:25:46","modified_gmt":"2019-08-22T14:25:46","slug":"moms-velveeta-macaroni-cheese","status":"publish","type":"post","link":"http:\/\/micuisine.com\/lunapiercook\/?p=268","title":{"rendered":"Mom’s Velveeta Macaroni and Cheese"},"content":{"rendered":"

\"\"
\nOur mom, who passed away on April 21, 2009, at the age of 79, had taken the time once to use a Brother word processor (a glorified typewriter with an LCD screen) to type up a lot of her recipes. Unfortunately, no one told her about the floppy disk drive so she could save her work, but I do have everything she\u02b9d printed in a three\u2010ring binder.<\/p>\n

There are recipes she never wrote down, simply because she hit the wall of, “Oh, I never measure anything.” On May 27, 2007, she decided to make her well\u2010known Velveeta-based macaroni & cheese, something I like with plenty of Heinz ketchup on it. The whole family loves it, as do friends. Mom learned it from her own mom back in the late 1950s, and the recipe hasn\u2019t changed.<\/p>\n

But it was never written down, either.<\/p>\n

Camera in\u2010hand, that Sunday I followed her every step, bugging the bejeepers out of her with my constant requests of, “Hold still, mom, you\u2019re making it blur again.” (As Jimmy Neutron once said, “Sorry about your bejeepers, mom!”) That afternoon is where the photos in this recipe came from. After almost 50 years with mom, and decades prior to that with her own mom, after literally hundreds of friends and family have enjoyed the results, this popular and highly-searched\u2010for recipe is finally written down.<\/p>\n

We hope you enjoy this dish as we have.<\/p>\n

<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Mom's Velveeta Macaroni and Cheese<\/h2>\n
<\/div>\n
Don\u2019t forget to douse\u00a0your serving\u00a0with plenty of Heinz ketchup. That's how mom liked it.<\/span><\/div>\n
<\/div>\n
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Side Dish<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>cheese, macaroni, macaroni & cheese, Velveeta<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> lb<\/span> Elbow macaroni<\/span><\/li>
  • 2<\/span> lb<\/span> Velveeta<\/span><\/li>
  • 6<\/span> Tbsp<\/span> Butter<\/span><\/li>
  • 2% or whole milk<\/span> (no, I don\u2019t know how much \u2026 you\u2019ll see \u2026)<\/span><\/li>
  • Salt<\/span><\/li>
  • Pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Get yourself out a double boiler. Add about 3\/8\u2033 water to the outer pan, then set the inner pan inside. Set\u00a0the\u00a0double boiler over\u00a0high heat.<\/span><\/div>
      \"\"<\/div> <\/li>
    • Add about 4 quarts water to a 6-quart pan that has a good lid, and set it for high heat. When it boils, add 1 lb elbow macaroni, cover it with the lid,\u00a0remove it from the heat<\/em>, and let it set for 10 minutes while continuing with the rest of this recipe. At the end of those 10 minutes,\u00a0immediately<\/em>\u00a0drain the pasta.<\/span>
      <\/div>Meanwhile, back on the stove \u2026<\/span><\/div><\/li>
    • Once the water in the double boiler is, well, boiling, reduce the heat slightly so\u00a0the water is\u00a0still at\u00a0a nice high simmer. Begin making the cheese (\u2026 is it? \u2026) sauce by cutting 28 oz. of the 32 oz Velveeta block into the inner pan in chunks about an inch square or so. While doing so, be extremely careful of hot steam that may still be escaping from between the two pans of the double boiler. (This is exactly why children who attempt to make this dish need to be heavily supervised!)<\/span><\/div>
      \"\"<\/div> <\/li>
    • Add the 6 tablespoons butter to the cut cheese. (I know there\u2019s a joke in that phrase, but I\u2019m not going there just now.) If you use unsalted butter instead of salted butter in this step, you may want to add just a bit of salt \u2026 but not too much! The salt will punch up the flavor for the unsalted butter, but isn\u2019t necessary if you use salted butter or the margarine mom used in this picture. No, that yogurt-based \u201cspread\u201d you have in the fridge to help you keep your girly figure won\u2019t work here. And no, there probably ain\u2019t no trans fat in there anyway, as they\u2019ve probably taken it all out by now. Besides, if you\u2019re\u00a0that<\/em>\u00a0worried about it, why are you making macaroni & cheese?? Oh, never mind \u2026<\/span><\/div>
      \"\"<\/div> <\/li>
    • Add enough 2% or whole milk to the point where what\u2019s in the pan is almost completely covered. No, mom never measured this measurement. Can\u2019t you see she\u2019s just pouring it out of the carton here? Pay attention, ok? Thanks. Anyway, no, 1% milk or skim won\u2019t work for this. You\u00a0have<\/em>\u00a0to have a decent amount of milkfat for the sauce to thicken-up. No, don\u2019t go off the deep end and use heavy cream! Ummm \u2026 ok \u2026 yeah, you know, that\u00a0is<\/em>\u00a0a thought \u2026 maybe heavy cream would be a good idea \u2026 No, no way, get those soy and rice \u201cmilk\u201d wannabees outta here! What\u2019s that? Goat\u2019s milk?? Hey, that\u2019s worth a try, sure, why not \u2026<\/span>
      <\/div>Add just a little salt and pepper to the sauce here \u2026\u00a0but not too much! Mom says, \u201cFive shakes salt, two shakes pepper\u201d. Of course, that also depends on the size of the pepper grind, whether you\u2019re using Kosher or iodized salt, the size of the holes in the shak \u2026 oh, I don\u2019t know, you figure it out \u2026<\/span><\/div>
      \"\"<\/div> <\/li>
    • Using a wooden spoon, stir what\u2019s in the double boiler constantly \u2026 continuously \u2026 without fail \u2026 duct-tape the spoon to your hand so you can\u2019t let go \u2026 don\u2019t even head down the hall to use the loo \u2026 ok, sure you can, it\u2019s the first door on the left, and don\u2019t forget to spray when you\u2019re done \u2026 just don\u2019t take any extra time on the bidet \u2026 contemplatively stir the sauce over the semi-boiling water until all those ingredients are pretty-much about as smooth as they\u2019re going to get. And frankly, they\u2019re going to get pretty-darn smooth for you. Just be careful not to stir it too fast or it\u2019ll go everywhere. And if you stir it too slowly, you\u2019ll end up with a skin forming on-top with a ring of nasty stuff around the inside top of the pan right where the top of the sauce is. And that stuff is\u00a0not<\/em>\u00a0easy to clean up!<\/span><\/div>
      \"\"<\/div> <\/li>
    • As you can see in the pic mom used a little 1-cup Pyrex measuring cup for this next step, but any glass measuring bowl will do. Take 3 tablespoons all-purpose flour, add it to the little mixing bowl (oh, ok, or the little Pyrex 1-cup measuring cup), and add just enough lukewarm water to turn that flour into a smooth paste, aka a "slurry". No, you\u2019re not looking for the density of pancake batter, it\u2019s got to be thicker than that. More like wet plaster is the kind of density you\u2019re looking for here. Really, though, if you accidentally add too much water and the paste is too thin, just add more flour, then don\u2019t use as much of this thickening paste\/slurry\u00a0in this next step.<\/span><\/div>
      \"\"<\/div> <\/li>
    • V-e-r-y\u00a0 s-l-o-w-l-y, add the slurry you just made to the sauce still brewing on the stove, continuously, constantly, conemplatively\u00a0stirring the sauce while adding it. If it\u2019s all gone well, and you\u2019ve stayed away from soy milk and the yogurt spread, the sauce will thicken almost immediately. That\u2019s a good thing, so don\u2019t be afraid of it! After you\u2019ve finished adding the thickening paste, continue stirring the sauce until it\u2019s at a good consistency for macaroni\u00a0& cheese. You\u2019ll know what that consistency is when you see it, believe you me.<\/span><\/div>
      \"\"<\/div> <\/li>
    • Once the sauce is thick enough, and the elbow macaroni is drained, butter the inside of a large, glass oven-safe\u00a0bowl. No, don\u2019t use that non-stick spray stuff, it adds the wrong kind of flavor \u2026 Add the finished macaroni to the buttered bowl. Slowly pour the finished sauce into the macaroni, then fold it all together. Let it set up for a few minutes so the sauce will properly congeal before serving, or, if the macaroni & cheese is for later, just refrigerate it until it\u2019s ready for reheating in the microwave or, more preferably, in a 300 degree F oven.<\/span><\/div>
      \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Yeah, yeah, I know, if you go ahead and use the other 4 oz. of Velveeta and the other 2 tablespoons margarine, it\u2019ll probably be fine. But argue with mom about it? No way!!!<\/span><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Our mom, who passed away on April 21, 2009, at the age of 79, had taken the time once to use a Brother word processor (a glorified typewriter with an LCD screen) to type up a lot of her recipes. Unfortunately, no one told her about the floppy disk drive so she could save her […]<\/p>\n","protected":false},"author":1,"featured_media":5560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[157,95],"tags":[],"yoast_head":"\nMom's Velveeta Macaroni and Cheese - Luna Pier Cook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/micuisine.com\/lunapiercook\/?p=268\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mom's Velveeta Macaroni and Cheese - Luna Pier Cook\" \/>\n<meta property=\"og:description\" content=\"Our mom, who passed away on April 21, 2009, at the age of 79, had taken the time once to use a Brother word processor (a glorified typewriter with an LCD screen) to type up a lot of her recipes. 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