Home Made Macaroni and Cheese
- Reviews 2
Ready In: 50 mins
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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