Guys, I know it’s not officially mac and cheese weather (a.k.a. the crisp fall months), but I have been starving for my great-grandmother’s mac and cheese since I made a batch for our church recently and I thought I might not be the only one. (This recipe is amazing with the leftover ham you’ll have from Easter dinner!). Gather up a few simple ingredients and prepare yourself for a wonderful dish that will become a staple in your family!
PS – no pictures of the mac and cheese because it gets eaten too quickly!
- 1 package (16 ounces) large elbow macaroni
- 1 pound original Velveeta cheese, chunked
- 1.5 cups shredded cheddar cheese
- 1 large can Milnot (evaporated filled milk) + 1 can water
- 1 stick margarine
- Preheat oven to 350 degrees.
- Cook macaroni according to package directions. Drain and rinse noodles.
- Slowly melt Velveeta, Milnot, water, and margarine. (Stir often on low as this melts easily.)
- Grease 2 9×13 casserole dishes. Fill dishes drained macaroni, pour cheese sauce over macaroni, and stir in .5 cups cheddar cheese into each dish. Reserve final .5 cup cheddar cheese for topping.
- Salt and pepper to taste.
- Bake uncovered at 350 for about 25 minutes.
- Sprinkle remaining cheese on top and let set for a few minutes before serving.
This is one of my all-time favorite dishes and one that works a variety of ways. I love this traditional version, but it’s also great with white Velveeta, white sharp cheddar, Italian seasoning, and baked with bread crumbs on top. Another variation I love is to add ham and Cajun seasoning to the traditional recipe for a spicier, meatier kick.
I hope you enjoy this heirloom recipe and one that is so dear to me! If you try it out, let me know – I’d love to know the variations you come up with!