LYNN'S MACARONI & CHEESE
Sarah Sandefur
ingredients
- 4 cups macaroni (or equivalent pasta)
- 8 oz. cheddar cheese
- 8 oz. Velveeta
- Pepper
- Dill weed
- Garlic powder
- 1 can evaporated nonfat milk
- Water (< can of milk)
directions
Cook macaroni until not quite soft (al dente). Preheat oven to 365°F. Cut Velveeta into 1/2” squares and grate cheddar cheese. Drain macaroni and put half of it into a casserole dish, layer half of each cheese and sprinkle with pepper, dill weed, and garlic powder. Repeat with other half of ingredients. Pour evaporated milk diluted with slightly less than equal amount of water over all. Bake until cheese has melted, stirring once after about the first twenty minutes. Bake uncovered if you like the top crunchy, or covered if you like it soft.
Source: Sarah
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