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Homemade Mac and Cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
Servings
30
30
Cuisine Type
- american
Menu Part
- sideDish
Main Ingredient
- Dairy
- Pasta
Source: Country Barbecue Co., Oklahoma State University
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
Check out Country Barbecue Co.’s The Gobbler and Smoking Gun Potato recipes.
Ingredients
1 1/2 qt. whole milk
2 lbs. Velveeta cheese
1 tsp. kosher salt
1/4 tsp. white pepper
1 tsp. granulated garlic
5 cups shredded mild cheddar
2 lb. dry elbow macaroni
Steps
1. Cook dry pasta just before al dente, quickly cool to not overcook. Set aside or refrigerate if not using right away.
2. Combine milk, Velveeta, salt, pepper and garlic in a steam kettle. Slowly bring to a boil over medium heat, stirring constantly.
3. Gradually add just over half of cheddar a little at a time, stirring between each addition until cheddar is incorporated into sauce.
4. Mix sauce with cooked pasta. Pour in 4-inch hotel pan and serve.
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