Recipe courtesy of BostonSidewalks.com
Ingredients
  • 12 oz pasta, any shape you want
For the Cheese Sauce
  • 3 T butter
  • 2 T flour
  • 3 c milk
  • 1 1/2 t salt
  • 1/4 t celery salt
  • 1/4 t paprika
  • 1/8-1/4 t black pepper
  • 6 oz Monterey Jack cheese, cubed (1 1/2 c grated)
  • 6 oz sharp cheddar cheese, cubed (1 1/2 c grated)
  • 4 oz Velveeta, cubed
For the Toppings
  • 2 t butter, melted
  • 5 T Panko bread crumbs
  • 1/8 t garlic powder (optional)
Make It Mine
  • In this recipe the cheeses used are Cabot Vermont Cheddar and Cabot Monterey Jack along with the Velveeta .You can very easily substitute either or both of the first two cheeses and increase or decrease the amount of Velveeta. So consider using any melting cheese such as Colby, Gouda, Gruyere, Fontina, etc. Experiment with different cheeses and let us know how it comes out.
  • Regarding the pasta, the traditional shape for macaroni and cheese is elbow macaroni. But you can use any pasta you want. I like Cavitappi which is what is used in this recipe. It is like an elbow but larger and in the shape of a corkscrew. Also try Fusilli, Ziti, Rigatoni or Penne. Have some fun and make it your own!
  • For the baking time, just remember, the longer you bake it, the drier it gets so if you like it moist, keep your baking time shorter. All we are trying to do here is heat it, everything is already cooked so we are not "cooking" anything. And if you like the top extra brown, place it under the broiler for a few minutes, just remember to keep an eye on it.
  • You can also sprinkle some cheese on top before you put the bread crumbs on and before you bake it. If you are going to do that try a yellow cheese like cheddar.