Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Water

  2. 1 1/3 cups 315ml Elbow macaroni

  3. 4 oz 113g Velveeta cheese

  4. 1/2 cup 73g / 2.6oz Shredded cheddar cheese

  5. 2 tablespoons 30ml Whole milk

  6. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.

  2. While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.

  3. When the macaroni is done, strain it and then pour it back into the same pan, without the water. Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.

  4. This recipe yields about 3 servings.


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