Macaroni and Cheese (Williams Style) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ box or bag elbow noodles (I use Dreamfields)
6-8 slices Kraft cheese singles
2 tbsp. butter
Salt and black pepper to taste
2-3 c. water (enough to cover noodles)
4 oz. Velvetta cheese, cubed (optional, instead of cheese slices)
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Directions: |
Directions:Fill medium sauce pan with water and place on stove top.
Add salt to water (1 tsp). Bring water to boil and add elbow noodles.
Cook noodles about 5 minutes on medium heat.
Drain water until it’s just above noodles.
**You will need water in noodles to make cheese sauce.
Add butter to noodles and salt and pepper to season.
Put cheese slices in or use velvetta, if preferred, and stir until cheese is melted. You do not need to use both cheeses.
Remove from heat and let stand 5-10 minutes or until sauce thickens.
If too stiff/dry, add more water to loosen. (1 tbsp. at a time) |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: Our family is allergic to milk. So we have to use water to replace milk in our recipes. This is the only way we can eat macaroni and cheese (with water and processed cheese). But it’s still good once you get the hang of cooking it...our way.
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