Our version of Macaroni and Cheese (a la my grandmother). It's stovetop, not casserole.
elbow macaroni water Velveeta milk butter chives garlic salt pepper
Cook the macaroni according to package instructions, turn heat to low. Drain off most but not all of the water. Add a healthy pat of butter, allow to melt. Add some milk and allow that to heat up. Chunk Velveeta into the hot milk & macaroni and dissolve.
The amounts entirely depend on how much macaroni you want, how "soupy" you want the final product, and how "cheesy" you like your mac & cheese.
Add seasonings as needed.
Personally, I like mine medium-soupy and VERY cheesy, so I end up with an artery-clogging mass of yellow goo that would make Martha Stewart die on the spot.
no subject
elbow macaroni
water
Velveeta
milk
butter
chives
garlic
salt
pepper
Cook the macaroni according to package instructions, turn heat to low. Drain off most but not all of the water. Add a healthy pat of butter, allow to melt. Add some milk and allow that to heat up. Chunk Velveeta into the hot milk & macaroni and dissolve.
The amounts entirely depend on how much macaroni you want, how "soupy" you want the final product, and how "cheesy" you like your mac & cheese.
Add seasonings as needed.
Personally, I like mine medium-soupy and VERY cheesy, so I end up with an artery-clogging mass of yellow goo that would make Martha Stewart die on the spot.