I like, Macaroni and Cheese

By scottsdalejulie

Ingredients

• Ingredients [ View Metric ] 32 ounce Velveeta, Light cut into chunks
• 8 tablespoon Butter
• 2 cups Heavy whipping cream
• 2 cups Whole milk
• 1 teaspoon Salt & pepper to taste
• 36 ounces Elbow Macaroni, dry
• 3 cups Cheddar cheese shredded
• 2 teaspoon Paprika
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• 1 . Pour milk and cream into pot. Add the chunked Velveeta and cook over low heat, stirring until Velveeta has melted. Add 1 stick of butter and melt into cheese sauce. Add salt & pepper to taste.
• 2 . Cook elbow macaroni noodles according to pkg directions. Drain.
• 3 . Place cooked elbow macaroni in turkey-sized roasting pan(if making the full recipe) and pour cheese over. Mix well. Top with 3 cups of shredded cheddar cheese. Sprinkle top with paprika.
• 4 . Bake at 350 until bubbly, about one hour.
• One serving: 1/2 cup. The original recipe makes approximately 24 servings

Preparation

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