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When I first read this I didn’t believe it would work, but it does. After I’ve been on my feet for a few days catering, the last thing I want to do is come home to hungry people and stand in front of a stove.
I’ve tweeked the recipe for our tastes -
I add chopped or minced garlic, garlic salt, and garlic pepper to the melted butter before stirring in the macaroni. I use finely shredded cheddar cheese in place of the Velveeta. It comes out better with whole milk, but does work with lowfat. I check it after 1 1/4 hours just to make sure it’s not ready sooner.
Difficulty: Easy
Servings: 4 healthy, more for little tummies
Prep Time: 5 minutes Cook Time: 1 1/2 hoursIngredients
3 tablespoons melted butter
2 1/2 cups uncooked elbow macaroni
8 ounces Velveeta cheese – cubed
4 cups cold milk
Directions
In oven proof 2 quart container combine melted butter and uncooked macaroni. Stir well to coat all pasta with butter. Cover with 8 oz. cubed Velveeta and then with 4 cups cold milk. Bake uncovered at 325* for 1 1/2 hours. *Do not stir while baking.*
Categories: Budget, Casserole, Cheese, Dairy, Kid-Friendly, Main Dish, Other Dairy, Pasta
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8:53
am
This was just like you said – very easy to put together. I got comments from the kids at the table that it could have been more cheesy. I enjoyed it.
1:16
pm
I’m really tempted to try this in the crockpot!
8:46
pm
I have this very large roaster/buffet serving/crockpot type of cooker…was thinking that this would be perfect for making this dish, just triple or quadruple it and then freeze the extras for side dishes later