Total 45 mins, includes cooling time
Active 20 mins
Makes 8 to 10 servings
I love to eat all kinds of food, but in all honesty if you told me I could have only one thing every day for the rest of my life, it would be mac and cheese. I realize this is exactly the choice that many eight-year-olds I know would make, and I’m okay with that. I first had this recipe, which has become my favorite, at my friend Becki’s house. Her family has become a part of our own, and she knows just how much I love mac and cheese. It has become a tradition of ours that every time we join her family for dinner at their house, she makes this side for us. It’s simple and creamy enough to please all the kids, while the blend of cheeses and optional crispy panko topping makes it feel interesting to adults. Since I started making this recipe for my own family, my favorite things to pair it with are Almond Chicken Tenderloins (page 211) or Meat Loaf (page 259).
TIP: In this episode, Jo substitutes the Velveeta with 8 ounces of cream cheese. This sub is up to your personal preference, and will not significantly alter the taste of the final recipe. Also, in this episode, Jo makes the mac and cheese in a 5-quart braiser. The recipe method here (and in "Magnolia Table Cookbook") calls for a 9 x 13-inch baking dish. You can use either type of dish to achieve the same mac and cheese.