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.
Servings: 4 healthy, more for little tummiesPrep Time: 5 minutes Cook Time: 1 1/2 hours
3 tablespoons melted butter
2 1/2 cups uncooked elbow macaroni
8 ounces Velveeta cheese – cubed
4 cups cold milk
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.*
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