original Velveeta® cheese, cut into cubes
Preheat oven to 350° butter a 2-quart casserole dish. I’ve tried that recipe making the rounds, where you use only evaporated milk and cheese, and it does not hold up-beware fads. Like any other cheese sauce, you need this flour base to keep the cheese from separating. I usually make my white sauce with 2 tablespoons of flour per cup of milk, but this one uses 4 tablespoons per cup.
The base recipe starts out with a very thick white sauce, into which cubes of Velveeta® are stirred. I like to get a little crust on my mac and cheese, but sometimes you just want to eat it out of the pan, so skip the crumb topping and baking if you like. I am not adding any cheddar to the top of the casserole, just a panko topping. The following recipe starts out with a variation of this one from Kraft and adds whipped ricotta to the sauce, so that it’s extra creamy. Sometimes you might be in the mood for a sharp cheddar or a nutty Gruyere or even a little blue, but you just about always want a creamy texture, not one that separates, leaving an oily trail and little curds of cheese-well, I would eat that, too. You can never have too many mac and cheese recipes.
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