Killer Mac & Cheese

Susan Ritts, creator of Putting on the Ritts catering and cookbook author, prepares a mac & cheese that the whole family will love.

Killer Mac & Cheese

1 large box curly pasta
1/2 package Velveeta cheese
1 eight ounce package shredded Sharp Cheddar cheese
2 tablespoons butter
8 ounces sour cream
Half & half or milk, 1/3 to 1/2 cup

In a large pot, cook pasta according to package directions. While the pasta is cooking, prepare cheese sauce. In another large pot combine cheeses, sour cream, butter and milk. Add 1/3 cup milk initially. Heat sauce and cook over medium heat, stirring constantly until cheeses are melted and ingredients combined. Drain cooked pasta and put back in pot. Pour hot cheese sauce over pasta and mix thoroughly. If you desire the sauce to be a bit thinner, add additional milk or half & half. Continue cooking over medium heat, stirring, for about 10 minutes. If not serving the macaroni and cheese immediately, spoon into a crock pot and put heat on medium low. It can stay in the crock pot for a couple of hours – so super easy. Just put bowls and spoons nearby and you are done!

Toppings – Put out whatever toppings you like – or have in the fridge. Leftovers from the weekend is what I use.

– sour cream
– shredded cheddar cheese
– chopped chicken or steak
– avocado
– chopped green onion
– cooked broccoli/cauliflower or what veggies you have on hand
– chopped peppers
– jalapeños

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