(I know, not the best photo...maybe I'll get a better one this year.)
I LOVE macaroni & cheese. Baked, custardy, gooey, creamy and yes, I even like the Kraft variety.
When it comes to my boys, it's either Kraft (please don't judge,) or this next recipe.
Give it a try and let me know what you think!
Creamy Baked Macaroni & Cheese
1 lb Velveeta cheese, cubed
1 (12 oz) can evaporated milk
1 can Cheddar cheese soup, undiluted
1 cup shredded Cheddar cheese
12 oz package of elbow macaroni, cooked
20 Ritz crackers, crushed
3 tablespoons butter, melted
Lightly grease an 11" x 7" baking dish. Preheat oven to 350 degrees.
Cook cheeses, milk & soup over medium heat. Stir constantly. When smooth, stir in macaroni.
Pour macaroni and cheese into prepared pan.
Mix crackers and butter together. Sprinkle over macaroni and cheese.
(At this point, you can refrigerate until ready to bake.)
Bake in preheated oven for 25-30 minutes or until lightly browned.
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