This macaroni and cheese recipe might seem strange—after all there’s no boiling of noodles or a fancy roux to make—but trust me when I saw it turns out fabulously! And it’s so much easier than a traditional mac recipe, too. The hardest part is slicing up the Velveeta. All the rest of your prep work is just pouring and mixing ingredients into your pan.
After it bakes up in the oven you’re left with some of the creamiest and cheesiest mac and cheese that I’ve even eaten. My family was immediately in love, and I know you’ll love it, too!
3 tablespoons of butter melted
3 cups of dry macaroni elbows
4 cups of shredded cheddar cheese
6 cups of milk (I use 1%)
Preheat oven to 350 degrees.
Start by melting the butter in a 9 X 13 casserole dish. Once the butter is melted, mix in your dry macaroni. Next, top with shredded cheese, then add 6 cups of milk slowly. Place in the oven and bake for 1 hour. Remove and serve! You can definitely make 2 or 3 trays of this at a time in aluminum pans for easy cleanup! Perfect for summer BBQs and pot luck dinners.
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Quick tip: Add a bit of paprika powder for flavor!
Photo and recipe courtesy of Mom 4 Real.
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