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It's just enough to add a hint of flavor. This is a small amount of hot sauce and will not make your macaroni and cheese spicy. Hot sauce: Use your favorite hot sauce like Cholula or Crystal Hot Sauce (or feel free to omit).It has not been tested with other kinds of milk. Milk: This recipe uses whole milk for the fat content.Remove the foil and top with the remaining shredded cheddar and mozzarella cheese.īake for another 10 minutes to melt the cheese.Īllow the mac and cheese to cool for about 10 to 15 minutes before serving. You will have the beginnings of your creamy sauce. Top with butter slices, pushing them down into the milk.Ĭover with aluminum foil and bake for 50 minutes.Īt this point, the macaroni should be cooked and much of the liquid will be absorbed. Layer with the Velveeta slices and half of the shredded cheddar and mozzarella. The macaroni at this step is uncooked pasta, it will cook as it baked. In the baking dish, mix the milk, salt, ground mustard, garlic powder, and hot sauce.Īdd the dry pasta and spread in an even layer. The casserole dish size is important to ensure the noodles are submerged in the liquid. Preheat the oven to 350☏ degrees and spray a 9x13 baking dish with nonstick cooking spray. This recipe calls for three kinds of cheese: Velveeta, cheddar, and mozzarella. Be sure to check out the original recipe. This is a variation of The Country Cook's Homemade Macaroni and Cheese. Simple ingredients: This is a classic recipe made with pantry staples.