Prep 5 mins
Cook 15 mins
I love all kinds of mac and cheese and grew up eating blue-box and home-made variations on the theme. This is one I came up with one day when I wasn't in the mood to make a roux or bechamel base for my sauce. The honey and mustard really add a depth of flavour to the sauce. You could easily subsitute the Velveeta for a more "grown-up" cheese, like sharp cheddar.
- 1 1⁄2 cups macaroni
- 1 tablespoon cornstarch
- 1 cup milk (divided)
- 1⁄2 cup thickened cream
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 cup shredded Velveeta cheese
- salt and pepper (to taste)
- Cook macaroni according to taste and drain (DO NOT RINSE).
- Mix the cornstarch with a couple of tablespoons of the milk.
- In a small jug, whisk the rest of the milk together with the cream and the mustard.
- Pour the milk/cream mix into a small saucepan and warm over medium heat until almost boiling, then add the honey.
- Add the cheese and stir until the cheese has completely melted into the sauce.
- Remove the saucepan from the heat and add in the cornstarch mix, stirring as the sauce thickens. Check the sauce for taste and add salt and pepper as needed.
- Finally, add the drained macaroni into the sauce and stir until thoroughly coated.
- Serve with whatever takes your fancy (or just eat it on its own, by the bowlful!).
Made this for our lunch one day and the flavor just didn't work for us. The honey gave a sweet flavor and it needed a little more spice for us. The sauce was great and thickened up perfectly. But honestly if I make this again I would leave out the honey and add some spices Thank you for submitting your recipe. Made for SPRING PAC 2010.