Wednesday, August 21, 2013

Baked Macaroni and Cheese

This quick, easy, and delicious recipe for Macaroni and Cheese is the result of "trial and error" in my own "Test Kitchen", and my family thinks it is the ideal recipe for the perfect comfort food! Even my daughter-in-law Heejin loves it, and she normally doesn't like cheese! Thanks, Cindy, for your ingredient list.

Baked Macaroni and Cheese


32 ounce elbow macaroni
1 pound Velveeta Cheese
6 slices 2% American Cheese
2/3 Cup 2% Milk
4 Tablespoons butter


Preheat oven to 350 degrees.

In a 8 qt. pot, boil 4 qt. water.  Add macaroni and boil 9 minutes. Drain macaroni, and return it to the pot.

Cut Velveeta cheese into cubes. In a medium sauce pan, combine Velveeta Cheese cubes, American Cheese, milk, and butter. Stir over low heat until cheese and butter are melted and mixture is smooth.

Pour cheese mixture over cooked macaroni and stir until evenly coated.
Pour into greased 11" x 15" x 2" baking pan. Bake 20 minutes at 350 degrees.

Broil approximately 3 minutes until cheese browns slightly on top.

Nancy's Notes: 

  • This recipe makes a large amount and is enough to feed a crowd!
  • Recipe may easily be halved and baked in a 9" x 13" x 2" baking pan.

Cheesy, creamy, and delicious!

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