(1 votes, average: 5.00 out of 5)
Loading...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 hoursIngredients
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
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.
On July 7, 2010 at 8:53 am
lemniskate says:
I’m really tempted to try this in the crockpot!
On April 23, 2011 at 1:16 pm
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
On July 2, 2011 at 8:46 pm