Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 lb uncooked elbow macaroni
2 cups (8 oz) shredded sharp Cheddar cheese (see tips below)
1 can (12 oz) evaorated milk (NOT sweetened condensed)
DIRECTIONS:
1: Heat evaporated milk and 4 cups hot water to boiling in a 5-quart pot.
2: Add macaroni to pot and bring back to a boil.
3: Reduce heat to simmer and cook uncovered for about 8 to 10 minutes, stirring frequently. Do not drain.
4: Remove from heat and stir in cheese until melted.
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Darlene’s Tips: If you don’t want to use sharp cheddar, you can use 8 oz of American or any cheese that is good for melting (try a fiesta blend!). 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. You can also use other pasta shapes like rotini, shells, farfalle or bow ties. Toss in crumbled bacon, cut up cooked chicken, frozen or canned veggies… whatever you like!
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