Amish Macaroni and Cheese

May
20
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
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When I first read this I didn’t believe it would work, but it does. After I’ve been on my feet for a few days catering, the last thing I want to do is come home to hungry people and stand in front of a stove. I’ve tweeked the recipe for our tastes – I add chopped or minced garlic, garlic salt, and garlic pepper to the melted butter before stirring in the macaroni. I use finely shredded cheddar cheese in place of the Velveeta. It comes out better with whole milk, but does work with lowfat. I check it after 1 1/4 hours just to make sure it’s not ready sooner.

Difficulty: Easy

Servings: 4 healthy, more for little tummies

Prep Time: 5 minutes   Cook Time: 1 1/2 hours  

Ingredients

3 tablespoons melted butter
2 1/2 cups uncooked elbow macaroni
8 ounces Velveeta cheese – cubed
4 cups cold milk

Directions

In oven proof 2 quart container combine melted butter and uncooked macaroni. Stir well to coat all pasta with butter. Cover with 8 oz. cubed Velveeta and then with 4 cups cold milk. Bake uncovered at 325* for 1 1/2 hours. *Do not stir while baking.*

Categories: Budget, Casserole, Cheese, Dairy, Kid-Friendly, Main Dish, Other Dairy, Pasta

Submitted by: chubbybunny on May 20, 2010




Comments

  1. Heidi says:

    This was just like you said – very easy to put together. I got comments from the kids at the table that it could have been more cheesy. I enjoyed it.

  2. lemniskate says:

    I’m really tempted to try this in the crockpot!

  3. Mechelle says:

    I have this very large roaster/buffet serving/crockpot type of cooker…was thinking that this would be perfect for making this dish, just triple or quadruple it and then freeze the extras for side dishes later

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