Yvette Zuniga Jemison

Macaroni and Cheese

Macaron con Queso

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Preparation info
  • Servings:

    6–8

    • Difficulty

      Easy

Appears in
My South Texas Kitchen: Traditional Recipes And Modern Tips
My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

  • About

Memo Anita would often made this rich mac and cheese for family meals. She simply prepared it with slices of American cheese for a velvet-y sauce that clung to every forkful of macaroni.

Ingredients

  • 10 cups water
  • 1 tablespoon salt
  • 8 ounces

Method

  1. In a large pot, bring the water and salt to a boil. Add the macaroni and boil until al dente, about 15 minutes.
  2. Drain but do not rinse the macaroni.
  3. Meanwhile, melt the butter in a large skillet on medium-low heat. Add the milk and stir until warm. Add the cheese and stir until melted and the sauce is smooth.
  4. Add the drained macaroni and gen