Homemade Mac & Cheese

In need of an ooey-gooey macaroni dish that both kids and adults will like? This Homemade Mac & Cheese is one that hits the spot while requiring you to ignore the calories. Besides, if it isn’t dripping in cheesy delight, is it really mac and cheese? I got this recipe from the Terrill family at Parkway Hills Baptist Church. No more boxed Mac and Cheese, plus, my grandkids love this side!
What you need:
1 (12 oz) bag large elbow macaroni
1 lb Velveeta
1 (8 oz) can evaporated milk
3 Tbsp butter
Pepper to taste
Here’s how:
Grab a deep cooking pot, and bring salted water to a boil. Pour in the elbow macaroni and cook until al dente. Drain and pour half of the macaroni into a 9x13 inch pan. Cube half of the Velveeta cheese, and spread on top of your noodles. Add pepper and pats of butter. Repeat layer. Pour evaporated milk over the top of the macaroni noodles. Cook at 350 degrees for 20 minutes. Serve warm and enjoy!
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