How to Make Jay’s Secret Macaroni and Cheese Recipe
Jay’s secret macaroni and cheese recipe has been a family favorite for years, even if it started from a substitution.
This creamy mac and cheese is definitely one of our favorite comfort food recipes. It is so easy and perfect for every family meal.
The Story Behind the Secret
When we first got married, I literally could not cook a thing! I remember the first time we were going to a family gathering as a married couple. We were supposed bring food, so that meant Jay would be doing the cooking.
He had made macaroni and cheese before using most of the ingredients below, but we were out of milk. For whatever reason, we had buttermilk, so he used it instead. Who would have thought that buttermilk would make that big of a difference?
It turned out to be the most delicious mac and cheese with such creamy goodness! We have never used regular milk since.
A Family Favorite
This comforting meal is a favorite for the entire family. Someone (usually my sister) always requests that Jay makes it for all the family gatherings or a family dinner.
He even made it for my sister once for her birthday. (Remember the early years of marriage when you had no money for gifts.) She loved it though.
Jay’s Secret Macaroni and Cheese Recipe
This macaroni and cheese dish is so easy to make! The creamy cheese sauce makes it rich and delicious. It is the perfect combination. It may have been an accident many years ago, but it quickly became our favorite!
Ingredients
Ingredients
Easy Instructions
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions.
- In a large saucepan or Dutch oven, add the butter, Velveeta Cheese, and buttermilk. Cook on medium-low heat until everything is melted together. Stir the sauce constantly so it does not burn or stick to the pan. The sauce should be a creamy consistency.
- Drain the water from the cooked pasta.
- Stir the cooked pasta into the creamy cheese sauce until it is blended well.
- Add salt and black pepper to taste.
- Enjoy!!!
If your water begins to boil over, you can spread oil around the rim, or just place a wooden spoon across the top of the pan.
Other Tips and Options
- It is best served hot so the cheese is creamier.
- Leftovers:
- Store in an airtight container.
- The next day reheat in the microwave.
- You can also freeze the leftover macaroni and cheese using freezer bags.
Optional Ingredients
If you prefer cheese other than Velveeta, you could still use the basics of this recipe and substitute other cheeses. There are so many options. You can use one cheese or a combination of cheeses; it is your preference. These are some of the most common:
- Sharp Cheddar Cheese
- White Cheddar
- Cream Cheese
- Monterey Jack
- Pepper Jack
- Colby Jack
- Mozzarella Cheese
- Gruyere Cheese
If your family likes baked macaroni and cheese, which is baked with a crispy topping of bread crumbs or other topping, you can still do that.
- Make the macaroni and cheese following the recipe directions.
- Pour it into a baking dish.
- Top it with bread crumbs or crushed Ritz Crackers (or other toppings of your choice).
- Bake until crispy.
If you absolutely cannot bring yourself to use buttermilk (although, it is delicious), you can always use either whole milk or evaporated milk instead.
Helpful Items
- Colander
- Dutch Oven
- Cutting Board to cut the Velveeta
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Recipe Card – Jay’s Macaroni and Cheese
Jay's Secret Ingredient Macaroni and Cheese
This macaroni and cheese dish is so easy to make! The creamy cheese sauce makes it rich and delicious. It is the perfect combination. It may have been an accident many years ago, but it quickly became a family favorite!
Ingredients
- 24 oz. Pkg. of Large Elbow Macaroni, or other Elbow Pasta, or Shells
- 1 Stick of Butter
- 2 Lbs. Velveeta cheese, cut into chunks
- 1 Pint Buttermilk (Secret Ingredient)
- Salt, to taste
- Black Pepper (Optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions.
- In a large saucepan or Dutch oven, add the butter, Velveeta Cheese, and buttermilk. Cook on medium-low heat until everything is melted together. Stir the sauce constantly so it does not burn or stick to the pan. The sauce should be a creamy consistency.
- Drain the water from the cooked pasta.
- Stir the cooked pasta into the creamy cheese sauce until it is blended well.
- Add salt and black pepper to taste.
- Enjoy!!!
How do you like your macaroni and cheese? Have you ever tried it with buttermilk? Let me know in the comments.
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Until next week,
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“How sweet Your Word is to my taste – sweeter than honey in my mouth.”
Psalm 119:103
Looks so yummy. Can’t wait to try it. Thanks Jay!
The buttermilk really gives it a new spin!
One of my nephews is obssessed in the best possible way with mac n cheese so I am super excited to make this for him. The recipe looks delicious! Hugs, CoCo
Yay! I hope he loves it!!!
The buttermilk for sure different, will have to try this for sure
Thank you for sharing and participating at SSPS 354. See you at #355
I would have never guessed it would make that much of a difference, but it sure does. I hope you enjoy it!