Sunday, April 18, 2010

Macaroni and Cheese-Pat

Macaroni and Cheese

32 oz. box Velveeta Cheese
16 ounce macaroni (large elbow or shells)
4 tablespoons butter or margarine
Salt and pepper to taste
2 cups whole milk

Cube 1/2-2/3 box of Velveeta and put into large oven proof bowl.
Cook macaroni as directed, drain and add to bowl with the cheese.
Add cubed butter, salt, pepper and milk.
Start with the two cups of milk, add more if needed. The milk should be 1/4 inch below the top of the macaroni. Stir. Sprinkle with paprika. Bake 50-60 minutes at 350 degrees. Cook uncovered until the top is golden brown.

Side note: I used 1 cup fat free milk and 1 cup heavy whipping cream because that is what I had on hand and it worked well.

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