Macaroni and Cheese

24 Oct

Yesterday, I found a recipe for macaroni and cheese that actually keeps and reheats exceptionally well, and let me tell you… I am one of the happiest girls in the world right about now. That might have to do with the fact that I’m eating the leftovers as I type, but still. Happy happy happy! Despite the fact that there is no real cheese in it, it’s still a classic and it’s still freaking delicious.

  • 4 ounces macaroni noodles
  • 6 ounces Velveeta brand cheese product (nasty sounding, but go with it)
  • 1/8 tsp pepper
  • 1/4 cup milk

That’s seriously all of the ingredients. Boil your macaroni noodles until al dente, then set aside to drain. Shock with cold water to keep them from cooking longer than they should

While that’s happening, cut up your cheese [product] into small cubes.

Cut into smaller cubes than I did please… it will make the melting step go a whole lot faster.

When your mac is draining, stick your milk into the pot you used to boil the noodles in. It’s okay if it’s still a little hot.

Then, dump your macaroni noodles on top of that…

…and dump your cheese and pepper on top of that.

Then, put the pot back on the burner over LOW heat- you don’t want to burn the deliciousness being created here.

Stir it around until it’s all melted… this will take a few minutes.

I should add that you could put a tiny bit of rooster sauce, or a pinch or two of cayenne or paprika to give it a kick.


Happy eating!

Put some into a bowl, stick a spoon into it, (take a picture of it,) and happy eating!



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