This is my take on an American classic...cheesy, creamy, comorting Mac & Cheese. Perfect for cold Winter nights...enough for the whole family, or, you can portion and freeze it for lunches or afternoon snacks.
2 cups elbow macaroni
2 tablespoons butter
1/4 cup milk
8 oz Velveeta, cubed (I used 2%)
1/4 cup shredded cheese (I used Kraft Mexican)
1/4 cup breadcrumbs
1. Boil macaroni in salted water. Drain and return to saucepan. On low heat, add butter, milk and cheeses.
2. When cheese is mostly melted, spray a glass baking dish (I used Pyrex but Corning Ware would work too) and add macaroni. Top with breadcrumbs.
3. Bake at 350 for 25 minutes or until cheese is nice and bubbly. Turn oven to Broil, put macaroni on the top rack and broil for an additional 3-4 minutes or until the breadcrumbs are browned.
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