I know that’s a lofty title to live up to, but in our house, this is the world’s greatest macaroni and cheese. This is my most requested recipe from friends, and this dish is present at most of our holidays, family gatherings, and bbq’s, This recipe comes straight from my husband’s childhood on Long Island. His across the street neighbor, Gloria, would make this mac and cheese often, and he had such fond memories of it, that he got her to share the recipe with him long ago. Now, full disclosure…this uses… (gasp) Velveeta. Yes, this goes against my very being and the tenets of this organic cooking blog, but there are times when we need to make exceptions people! It’s all about balance, right? I even foolishly tried to make my own Velveeta so that I could stay true to my doctrine, but you know what? It sucked. It was no where near as creamy, melty, and gooey, so I took that a sign not to mess with greatness, and so I won’t.
For the pasta, I usually like to use shells or elbows, but I have tried many different types of pasta for this dish, so whatever you like will work fine! Here, I used casarece just because that’s what I had on hand.
2 cups whole milk
2 Tbsp salted butter