Georgia Macaroni With American Cheese

Juju Bee's Note:

This is a recipe that I got from one of my husband's Marine friend's Mother. She came up to Virginia to visit him, and she cooked everyone a Southern Feast! My husband fell in love with the macaroni and cheese, so I asked her for the recipe, and, here it is! NOTE: This recipe is really just made by feel. After reading the reviews I received I re-adjusted the amount of milk in the recipe. Feel free to add, or subtract the amounts of salt, pepper, cheese or milk! Enjoy!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 3

• 2 cups elbow macaroni
• 1 tablespoon butter
• 6 -8 slices American cheese
• ¼ cup evaporated milk
• salt and pepper

Directions:

1. Boil 4 cups of salted water and add the macaroni; cook 8 minutes, or until done; Drain macaroni and set aside.
2. In a medium saucepan, melt butter over LOW heat.
3. Add cheese slices, one by one, until all are melted through, and cheese is smooth.
4. Stir in the canned milk, more or less to your desired consistency.
5. Add drained macaroni to cheese mixture; add salt and pepper to taste, and mix well until coated.
6. Serve immediately.

Reviews

[JSkizzle]

This was good, especially easy for a weeknight dinner. I had to use up some leftover slices of American cheese from the deli before they went bad and this recipe was perfect for that. I think this would be good with Kraft cheese slices too. Will try that next time. Thanks!

[SReiff]

Quick, easy and delicious. The amount of evaporated milk was perferct with 8 slices of cheese. The only change I made was adding a bit of dry mustard for additional flavor. Great homemade mac and cheese recipe! Thanks for sharing.

[RSL]

As stove-top mac & cheese recipes go I thought this was fairly good and definitely easy. I used 9 slices of the Kraft American cheese and I don't know how much milk I used because I just kept adding until it looked right. It reminded me quite a bit of the Velveeta shells & cheese in the box.