This is a staple at my family gatherings, and the macaroni and cheese I grew up eating! I know the big thing now is to use “non Velveeta” cheese in mac-n-cheese. Nope, not doing it. Something about the yellow block of delicious-ness takes me right back to Christmas day 1994, lol!
Baked Mac & Cheese
Servings: 12
Ingredients
- 12 oz Macaroni (I usually use elbow, but have also used shells)
- 4½ Tbsp Butter
- 4½ Tbsp Flour
- ⅜ tsp Salt
- 1 dash Black Pepper
- 2 cups Milk
- 12 oz Evaporated Milk
- 16 oz Velveeta Block Cheese (grated)
Instructions
- Preheat oven to 325 °F
- Cook macaroni according to package directions. Drain, and set aside.
- In a large pot, melt butter over medium heat.
- Add flour, salt and pepper. Mix well and simmer over medium heat for 2-3 minutes until mixture thickens.
- Add both kinds of milk slowly.
- Add the grated Velveeta and melt until smooth.
- Add the cooked macaroni and stir well.
- Add entire mixture to 9x13 pan and bake at 325 for 30 minutes.