It’s delicious! And a nice sprinkling of panko bread crumbs over the top give it some nice crusty crunchy goodness. The result? The Velveeta gave it the ultimate creaminess, and the cheddar gave it that extra kick of flavor. I can’t get away from it’s creamy goodness in this dish. So anyway, I used half Vermont Cheddar and yes, half Velveeta. We make a trip up there at least three times a year and come home with bags of stuff. You should have a look around their site–I guarantee you’ll see stuff you haven’t seen since you were a kid, or stuff you remember your parents and grandparents using. So we grabbed a big old hunk of that, along with a bunch of other things, went out to dinner, and called it a day. We love going there–they have so much in the store–cool retro stuff, great foods, and amazing Vermont Cheddar. Yesterday, we packed the kids up in the truck, and headed to Vermont. But with Jen’s recipe, it’s super creamy and just so damn good. They tasted fine, but were dry, and I just couldn’t get the famous “creamy” type that I was looking for.
HOW TO MAKE MAC N CHEESE LIKE THE DELI FOR MAC
I tried a few other recipes for mac and cheese. The secret? Food snobs, you may want to avert your eyes now… You know how some homemade ones can be grainy and well, kind of curdled and dry? This one is nothing but creamy. It makes a cheesy, totally creamy mac and cheese. I use a tried and true recipe, given to me by one of my best friends, Jen. It’s right up there at the top of my list of good old comfort food. Is there anyone out there that doesn’t like Macaroni and Cheese? Anyone? Bueller? I didn’t think so.