Monday, January 25, 2016

Velveeta Ultimate Macaroni & Cheese


  • 2 cups elbow macaroni, uncooked
  • 3/4 pound (12 ounces) Velveeta, cut into 1/2 inch cubes
  • 1/3 cup milk
  • 1/8 teaspoon pepper
  1. Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
  2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.
Cook's Notes: I added another 1/3 cup milk and will likely use only 1/2 pound cheese next time.

**This recipe was from the Velveeta box

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