Homemade baked macaroni and cheese

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This macaroni and cheese is a staple for any special gathering. It’s perfect for holidays, birthday parties, or a weeknight dinner!

You can use any pasta that you’d like, But I suggest rigatoni, because the cheese gets stuck in the middle, making every bite heavenly!

You can simply cut the recipe in half if you don’t want to make a large amount, but it does make delicious leftovers!

Here’s what you will need!

A large baking dish, mine is 15 inches

1 box of rigatoni noodles

1 large block of Velveeta cheese

1 cup  of heavy cream

2 cups of whole milk

1 1/2 cups of grated sharp cheddar

1/4 tsp salt

1 cup of Italian breadcrumbs

butter for greasing your dish

  1. Preheat your oven to 375
  2. Butter your dish
  3. Boil your pasta water, and cook pasta.
  4. Cut the block of Velveeta cheese in half, and cube it. Grate the cheddar cheese.
  5. Add your milk and heavy cream to a large sauce pan, put the heat on very low under it, and add in your cubed velveeta and grated cheddar.
  6. Stir the milk and cheese with the heat on low until the cheese melts, add in the salt.
  7. Drain your cooked pasta, and add it to your buttered dish. Next pour the cheese sauce over the noodles. Using a spoon, push down the noodles so they’re all covered.
  8. Sprinkle the breadcrumbs on top evenly.
  9. Bake for about 35-40 minutes or until it starts to brown on top and the cheese is bubbling!

enjoy!! oxoxo

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