Coast Cooking

Coast Cooking: Macaroni and cheese using Velveeta

By JULIAN BRUNT/SPECIAL TO THE SUN HERALD

Macaroni and cheese using Velveeta.
Macaroni and cheese using Velveeta.

This week the focus of this blog will about those almost-forgotten side dishes.

Side dishes, never the main event, get less attention than they should, but they can make or break a good meal, of almost any sort.

In fact, if you do it right, some folks might choose to feast just on the sides, and leave the entrée for another time.

Today side dish topic, macaroni and cheese. The Firefly Inn Barbrecue joint in Gulfport recently changed my mind about macaroni and cheese. Chef Neal Myers and partner Jill Myers make a killer macaroni and cheese, and they use Velveeta. No kidding! I have long been an advocate of using better-quality cheese in all recipes, but it seems a combination of Valveeta and a good cheddar are perfect partners.

MACARONI AND CHEESE

2 cups elbow macaroni

1 cup grated white cheddar cheese

1 cup grated Velveeta

5 tablespoon butter

3 tablespoons AP flour

1 cup milk

Cook the macaroni to package directions, drain and set aside. Melt the butter in a large pot, whisk in the flour and stir until smooth. Gradually pour in the milk, whisking as you go. Heat to a low simmer, add the cheese and stir until completely melted, add the macaroni and mix well. Pour into serving bowl and serve. If you want a little extra, smoke you mac and cheese in a low temp smoker, or add a layer of buttered breadcrumbs and bake golden brown.

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