I often make a crock pot mac and cheese recipe shared with me by a friend. Now, at most family meals, I enjoy this easy oven mac and cheese shared by my niece.
16 Ounces Velveeta
1 Lb Dried Elbow Macaroni
3 Cups Heavy Cream
1 Cup Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
4 Tbl Butter
2 Cups Finely Shredded Sharp Cheddar
1 Lb Dried Elbow Macaroni
3 Cups Heavy Cream
1 Cup Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
4 Tbl Butter
2 Cups Finely Shredded Sharp Cheddar
Heat oven to 375 degrees.
Get a 9 x 13 pan (non stick foil pans are great for this). Place the block of velveeta in the pan and pour the uncooked macaroni around the cheese.
Pour the heavy cream and water over the pasta, sprinkle with salt and pepper. Put 1 Tbl butter in each corner of the pan. Cover the baking dish with foil and bake for 45 minutes. Check to make sure your pasta is not too dry - if it is, add 3/4 cup milk. After checking, recover and cook for an additional 15 minutes.
Remove the dish from the oven, remove foil and stir. Add the cheddar cheese and stir until melted.
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