Elizabeth F Isbell

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Macaroni and Cheese

Tony grew up on this, and this is Michael’s favorite also. I make it close to my mother-in-law, but her’s is the best! – Marie

Ingredients

  • 2 cups elbow macaroni
  • 1 1/2 tsp salt
  • 1/3 to 1/2 lb Velveeta, cubed

Instructions

  1. Boil macaroni in salted water for about 15 minutes, until soft
  2. Drain off all but about 1/4 to 1/2 cup water
  3. Turn down heat to lowest setting and add cheese
  4. Stir often as cheese melts, if too thick, add a little water or milk

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