December 6, 2013

Homemade Mac & Cheese

I always have a hard time deciding what to make for lunch on the weekends since everyone is home. I had all these ingredients already in the cabinet so I searched for a recipe on Pinterest. This recipe caught my eye and it turned out pretty good.

1 8oz. pkg of elbow pasta
1 stick of butter
1 (14 oz.) can of evaporated milk
1 lb. block of Velveeta cheese, cut into 1″-2″ cubes

Cook the pasta until al dente.   Drain the water but keep ¼ cup in the bottom of the pot. Add the butter, the can of evaporated milk and the cheese.  Sprinkle some salt and pepper in there. Heat over medium flame until the cheese is completely melted and blended in.  Remove from heat and allow to sit for about 5 minutes. Stir and serve.

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