3 Ingredient Macaroni and Cheese

Friday, September 14, 2007

The school that I teach at has great macaroni and cheese! At first glance it looked a little unappealing the way the cheese sauce dripped through your fork but the flavor was delicious! I asked the cafeteria what their recipe was and was told “5 lbs of Velveeta and 1 gallon of milk”. Since my conversation skills are lacking I took my best guess. It turned out just as yummy as the school cafeteria’s and even Justin who is anti-Velveeta liked it!

16 oz. Elbow Macaroni
2 lb. Velveeta (cubed)
2 c. Skim Milk

Cook the elbow macaroni in boiling water for around 12 minutes or until your desired tenderness and strain. Return pan to low heat and add the Velveeta and milk. Stir until all the Velveeta is melted and then season with salt and pepper.