Intro: Homemade Mac'n'Cheese
Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.
It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!
Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.
Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.
*Disclaimer: Pictures in Instructable is not mine.
Step 1: Requirements:
-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Pot and Strainer
Step 2: Cooking the Maccaroni:
Each brand, cheap or expensive, needs it's own time to cook thoroughly.
Put the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni
in the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.
Remove from pot once Macaroni is cooked.
Step 3: Mixing the Velveeta Cheese:
Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.
Add Milk if you want a creamier result, it is recommended to prevent sticky cheese.
Step 4: Enjoy!
Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!