Easy and Oh So Cheesy Macaroni and Cheese Recipe
Ingredients
- 2 Cups uncooked elbow macaroni pasta
- ½ – ¾ stick unsalted butter
- 1 tsp salt
- 1 Cup/8oz of Velveeta block cheese
- 5oz of evaporated milk
- ¼ cup milk
Instructions
- Cook pasta on stove as you normally would or per instructions on the box. Boil in water until the pasta is cooked. It’s ok with you overcook it slightly.
- Turn off the heat and drain and add the butter in 4-5 pieces. I add ¾ cup but you can go with a little less if you don’t want it to be as rich.
- Once the butter has melted add the condensed milk, regular milk (I used 2%) and the Velveeta cheese cut into several pieces.
- Turn the heat back on low and stir.
- Add 1 tsp salt and stir every couple of minutes until the cheese is completely melted (about 10 minutes). If you end up using salted butter then add a little less salt and taste to your liking.
- Now you can enjoy the mac and cheese like this or you can take one additional step and bake it for 20-30 minutes at 350 degrees until it starts to brown on top. I transferred the mac and cheese to a 8 x 8 foil pan and baked it. If you choose to not bake it then keep it on the stove 5-10 minutes longer.
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Now enjoy this yummy creamy dish! You can easily double or triple the recipe to serve more people. This is recipe will generously serve 4 people so they can have seconds. It will be fine as a generous side for up to 6 people.
A couple ideas for serving this macaroni and cheese during a special occasion or holiday…
I made it for a small Halloween gathering just before Halloween and served it in individual disposable ice cream cups. I had spoons in them as well so the number of people touching it was limited due to Covid.
Another great idea if you are taking the macaroni and cheese as a dish to share is to take it along with a giving or sharing plate. It’s such a cute idea as these dishes have a warm message on them and are meant to be left behind so that it can be rehared over and over. Here are a few of my favorites on Amazon:
