22 September, 2008

Pat's Macaroni & Cheese

I have many macaroni and cheese recipes, but I like this one the most because it's versatile, and the cheese melts really well. I frequently use it during Lent. ~PatM.

Pat's Macaroni & Cheese ingredients (8)
2-lbs. Velveeta® cheese
1 can evaporated milk, undiluted
1/4 cup butter
Salt and pepper, to taste
1 tsp prepared mustard
1 tsp Worcestershire Sauce®
1.5-lbs. macaroni (you choose shape)


Notes:  For color and variety, add green bell peppers or tomatoes.



Pat's Macaroni & Cheese directions
Prepare macaroni al dente. Set aside, keeping warm.

Cut Velveeta® into cubes. Cook cheese in top of double boiler until melted.

When Velveeta® is smooth, add other ingredients and blend well. Combine with the cooked macaroni.

Can serve immediately, or bake in casserole for thirty (30) minutes at 325ºF.


You might like:
Three-Cheese Macaroni


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macaroni and cheese
My Mother's / My Father's
pasta
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