Growing up, macaroni and cheese meant the blue box. We rarely ate mac and cheese, and when we did, it was made from a box and a package of powdered cheese. Once in a blue moon, we would order some of that gloppy, gooey mess from the local fried chicken spot. But real macaroni and cheese? My family knew nothing about it!
Then one day, my mother discovered this recipe for macaroni and cheese. It was so simple to make, and EVERYONE who tasted it loved it! My Mom made it once or twice on a holiday before she passed away, and after she was gone, I took over. Now, I prepare this macaroni and cheese every year for Christmas Eve, and sometimes for Thanksgiving as well. It never fails to please!
* 1 lb. elbow macaroni
* 1 lb. velveeta, cubed
* 1 lb. sharp cheddar cheese cubed
* 1 stick butter cubed
* 1 can evaporated milk
* 1/2 tsp. black pepper
* 8 oz. shredded mild cheddar cheese
Preheat oven to 350. Cook macaroni according to package directions. Drain and put back into the pot. Add velveeta, sharp cheddar, butter, evaporated milk and black pepper. Stir until velveeta begins to melt. Spread into a 13 by 9 inch casserole dish. Sprinkle mild cheddar over the top. Cover with foil. Bake at 350 for 30 minutes. Remove foil, bake 15 minutes more until cheese is brown and bubbly.
Note: the original recipe called for the addition of a can of green chili peppers, but we never made it that way.