Home Made Macaroni and Cheese
photo by Karen Elizabeth
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 lb elbow macaroni
- 1⁄4 cup butter or 1/4 cup margarine
- 1 (13 ounce) can evaporated milk
- 1⁄4 cup milk
- 1 lb sharp cheddar cheese, grated
- 1⁄2 lb monterey jack cheese, grated
- 1 lb Velveeta cheese, cubed
- 1⁄8 teaspoon ground cayenne pepper
- salt and pepper
directions
- In a large pot, cook the noodles according to the package directions, leaving them al dente. Drain the pasta and return it to the pot.
- Stir in all the other ingredients. I usually put the pan back on the burner so all the cheese will melt, on occasion I even have to turn the burner back on to low to get everything melted. You can add a little more milk if the consistency seems too thick.
- Pour the mixture into your greased baking dish and bake for 30 to 35 minutes or until the top is browned and bubbly.
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Reviews
-
This made a tasty mac & cheese, however it lacked the creaminess I had expected. The flavor was perfect. Having said that, I would suggest reducing the amount of cheese by half. There are 2 1/2 lbs of cheese in this recipe, which unfortunately contributes to a somewhat grainy texture. If I make this again, I'll try it with 1/2 lb of sharp cheddar instead of 1 lb. This makes A LOT of mac & cheese, by the way! Make for Spring PAC 2012.
RECIPE SUBMITTED BY
<p>I am a stay at home mom with 5 wonderful children. When I have time I love to scrapbook and journal. I also crochet and do cross-stitch and enjoy reading my Bible. Sometimes I am all into trying new things then other times I only want old standbys. I like to get veggies into my picky kids by sneaking them in where they were not expecting them. I've learned that its improtant to try new things 2 or 3 times before you can really consider it rejected. Sometimes the second time you offer it to them they will scarf it down, when the first time they barely got down the mandatory taste bite. Go figure.</p>
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