Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
1 lb uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (12 oz) evaorated milk (like this stuff)
(see my tips below)
DIRECTIONS:
1: In 5-quart pot, heat evaporated milk and 4 cups hot water to boiling. Add macaroni and bring back to a boil.
2: Reduce heat to simmer and cook uncovered for about 8 to 10 minutes, stirring frequently. Do not drain.
3: Remove from heat and stir in cheese until melted.
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Darlene’s Tips: If you have too much liquid, drain some before adding the cheese. If you don’t have enough liquid, you can add some water or some milk, any milk, whole, any percent or skim.
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