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"The belly rules the mind."--Spanish Proverb

Creamy Macaroni and Cheese Recipe

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This recipe for Creamy Macaroni and Cheese is from Mostly Meatballs, 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 lb box elbow macaroni, cooked and drained
Velveeta cheese, 2 lb box
cheddar cheese, mild, sliced and shredded, I prefer sharp
1 stick butter
milk
salt & pepper
Directions:
Directions:
Take a 3 quart casserole dish and pour 1/3 macaroni in bottom.
Dot with slices of butter. Salt & pepper.
Slice and layer Velvetta cheese.
Repeat. This time add a little sliced cheddar with the Velvetta. This gives a little consistency.
Repeat with last of macaroni. Do not add shredded cheddar.
Pour in milk until about 1/2 way up the mixture.
Cover with lid.

Bake at 350º for approximately 20 minutes.
Remove cover. Stir. Check for moistness. If it looks like it's getting dry, add milk (I always do).
Bake about 15 minutes, uncovered. Check for moistness again. Add milk if needed. Add Velveeta if needed. Keep moist.
Continue baking about 10 more minutes, stir.
Remove from oven. Add shredded cheddar on top, and let set for a couple minutes.
Total baking time is generally about 45 minutes.

This recipe is trial and error. Sometimes I have to add extra Velveeta when i check it. Sometimes more salt & pepper. Sometimes the milk just soaks in more. Your end result should be creamy and cheesy. Just keep working at it.
When you warm it up, you will most likely need more cheese and milk.

 

 

 

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