Chef notes
Mac and cheese is an all-time crowd favorite! Both kids and adults love it. Adding the Goldfish topping gives it that extra cheddar crunch and gets the kids excited.
Technique tip: Make and pour into desired baking dish and freeze. Pull from the freezer and cook whenever you need.
Ingredients
- 1-pound box medium shells pasta
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon kosher salt
- 1/2 cup unsalted butter, plus 2 tablespoons, cubed
- 1/2 cup all-purpose flour
- 5 cups whole milk, divided
- One (12-ounce) can evaporated milk
- 16 ounces Velveeta cheese, cubed
- One (8-ounce) bag shredded cheddar cheese
- 2 cups Goldfish crackers, lighted crushed
Preparation
Bring a pot of water to a boil and cook dry pasta according to the directions on the box. Once cooked, strain and cool by running cold water over the pasta. Once the pasta is cooled, toss with olive oil and salt and set aside.
In a large heavy bottom pot, melt the butter over medium low heat. Once the butter is melted, add in the flour and cook for 5 minutes to create a blond roux. (The roux should have a slightly nutty aroma and the raw flour flavor is cooked out.) Once the roux is ready, gradually pour in milk and evaporated milk 1 cup at a time, whisking constantly. Once all of the milk has been added, increase the temperature of the stove to medium and bring to a simmer, whisking constantly. (The milk will slightly thicken once it comes to a simmer.) Once the milk sauce begins to simmer, add in Velveeta chunks and continue to stir constantly using a rubber spatula until the Velveeta is completely melted and you have a silky-smooth cheese sauce. Turn the heat off and allow the cheese sauce to cool to room temp. (It should still be fluid, but not hot, about 70°F.) Once the cheese sauce is cooled, mix in the cooked pasta to the cheese sauce and stir to combine. Transfer to a 13x9-inch baking dish and refrigerate until completely cooled. Once cooled, cover with plastic wrap and store in your refrigerator for up to 3 days, or transfer to your freezer and store for up to 3 months until ready to use.
When ready to bake, remove from the freezer and allow to defrost. Preheat your oven to 300°F, pour 1 cup of whole milk over the top of the mac and cheese, top with cubed butter and cover with aluminum foil. Bake for 35 minutes or until the center is hot. Remove the foil and cover the top of the mac and cheese with shredded cheddar and return to the oven to continue baking for an additional 10-15 minutes. Once the cheese is melted and lightly browned, remove from the oven and serve. Garnish the top with the Goldfish crackers and enjoy!
