Shaq’s Mom’s Macaroni and Cheese

1 lb Macaroni
1 tsp Neutral Oil½ tsp Salt

½ cup Butter

1 Tbsp Flour

1-1½ cup Milk

1 Egg

16 oz Velveeta cheese, diced

16 oz Sharp cheddar cheese, diced

1 cup Bread Crumbs

  1. Preheat oven to 425°F.
  2. In a large pot of boiling water, cook macaroni with oil and salt until very al dente & drain
  3. In a large saucepan, melt margarine over low heat
  4. Add flour & cook, stirring, for 1 minute
  5. Add milk and egg. Cook and stir for 1 minute
  6. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ cup milk
  7. Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary
  8. Pour mixture into a large greased casserole dish or baking pan & top with remaining cheddar and bread crumbs
  9. Bake for 30 minutes or until top and bottom are browned
  10. Cool slightly and cut into squares
  11. Enjoy.


  1. You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar
  2. If the top of the macaroni browns before the filling is cooked, tightly cover the baking dish with aluminum foil and continue cooking until heated through