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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese is from The Kane Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. macaroni, cooked al dente, drained
1 lb. velveeta cheese cut into small chunks
2 cups of milk

If extra cheesy is goal, add 1 cup shredded cheddar cheese to recipe
Directions:
Directions:
Add 2 cups of milk to cooked macaroni which has been drained and returned to pot.
Add cheese and stir over medium heat until cheese has melted.

To save time, I often place milk and cheese(s) in a microwave container and melt cheese while pasta is cooking. Then add to drained pasta in same pot pasta cooked in.

Salt and pepper to taste.
If too milky, add cheese. If too cheesy, add milk
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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