Mac ‘n cheese
Yield:
4 servings
The best mac ‘n cheese around.
Ingredients
- 1 1/2 cups elbow macaroni
- 4 oz. Velveeta cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup milk
- 2 Tbsp. butter
- 1/4 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Add noodles to a large pot of lightly salted boiling water. Boil on medium-high (6) heat until past al dente but not mushy, ~ 8 minutes.
- Pour noodles into a colander and set aside.
- To the same pot, add remaining ingredients. Heat over medium (4) heat until everything is melted, stirring constantly.
- Once melted, shake noodles and add back to pot. Mix well and adjust to taste.
Notes
If sauce tastes like milk, add more shredded cheese. If sauce is thin, add more Velveeta.
As it cools, more milk will need to be added to the mac n cheese to maintain the consistency.
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