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This recipe was posted by ChatyCathy.
My review: I halved this recipe when I made it. It is so-o good, ~ really delicious! I am on an
ease-of-cooking kick and this is probably the only way I'll be making my mac and cheese from now on because it is so very easy too. How easy? Check this out.Lorraine
ULTIMATE MACARONI AND CHEESE
Prep 5 minutes/total time 15 minutes
Makes 4, 1 cup servings
2 cups (8-ozs) elbow macaroni, uncooked
3/4 pound (12-ozs) Velveeta Pasteurized Prepared Cheese Product, cut up.
1/3 cup milk
1/8 teaspoon pepper
COOK macaroni as directed on package; drain well. Return to pan.
ADD remaining ingredients, mix well.
COOK on low heat until Velveeta is melted, stirring frequentlly.
I'm going to try this. Thank you for posting!
Lorraine, I've been Mac & Cheese this way since 1967, when a co-worker brought this for a potluck lunch one day. Except, I layered the mac and cheese, then poured evaporated milk (Milnot) over all to about halfway up, and bake. I've been doing it like you, just on the stove top, for me, since I don't have a family to cook for anymore. Now, how easy is that - and sooo delicious and creamy.
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