- 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
- Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
- 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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