Ingredients: |
Ingredients: 1 pound macaroni (Cellentani noodles)
1 tablespoon salt
1 tablespoon cooking oil
4 quarts boiling water
1 stick margarine or butter
1/4 c. flour
6 ounces Pet or Carnation evaporated milk
1 1/3 c. whole milk
5 ounces Cheddar cheese
1 pound Velveeta cheese
1 stick margarine or butter
2 cups crushed crackers (Ritz, Hi-Ho, or Club crackers)
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Directions: |
Directions:Add 1 pound macaroni (Cellentani noodles) to 4 quarts boiling water to which 1 tablespoon salt and 1 tablespoon cooking oil has been added. Bring back to boil. Continue cooking, uncovered, for 6 to 8 minutes, stirring frequently. Drain and rinse thoroughly with cold water.
Prepare cheese sauce in heavy saucepan over low heat. Melt 1 stick margarine or butter. Add 1/4 c. flour, stir with whisk. Add 6 ounces Pet or Carnation evaporated milk and 1 1/3 c. whole milk (can use 2%). Cube 5 ounces Cheddar cheese and 1 pound Velveeta cheese. Add cheeses to mixture. Allow cheese to melt over low heat. Pour cheese sauce over rinsed macaroni. Place mixture in well greased casserole dish.
Topping (optional): Melt 1 stick margarine or butter. Add 2 cups crushed crackers (Ritz, Hi-Ho, or Club crackers) to butter. Place on top of casserole. Bake uncovered at 350 for 30 min. Can also use microwave for 10 to 12 min. or crock pot until casserole is completely heated.
To fill my crock pot, I use 1 full can of evap. milk and 8 ounces (one brick) Cheddar cheese. All other ingredients I increase by one half. That fills a 5 quart crock pot. Baking time is roughly the same. |
This recipe for Kayla's Mac N Cheese is from