My Ma Ma Pendry made the most incredible homemade macaroni and cheese in the world. It was always perfect. I can remember watching my grandmother carefully stir the Velveeta into the macaroni and ask me to stir it until the cheese melted. I paid careful attention, because I did not want to mess up the macaroni.
Today, it is a joy to watch my son enjoy one of my childhood favorites just as I did when I was his age.
From start to finish, this recipe will take you about 45 minutes.
1 small box elbow macaroni
1 – 8 oz. can evaporated milk
8 – 10 oz. Velveeta cheese
1 tsp black pepper
Preheat oven to 350 degrees.
Boil noodles according to package directions.
Meanwhile, cut Velveeta into squares and beat egg.
Drain noodles, and reduce heat to medium low.
Return noodles to pot, and stir in egg, evaporated milk, pepper, and Velveeta until well blended.
Pour noodle mixture into greased baking dish and bake at 350 degrees for about 30 minutes or until top bubbles and is slightly brown.