The Good Stuff - Mac n Cheese

Laurie Pearsall


I've been making this casserole for years and both my family & customers always love it. I hope you will as well.
It's a generous recipe, reheats & freezes well. I like to keep 1 or 2 in the freezer for those "No time to cook" nights.
We love it with steamed brussel sprouts and garlic bread.

★★★★★ 1 vote
20 Min
40 Min


1 - 16oz box
1 16oz box elbow or rotini macaroni
4 Tbsp
1 lb
velveeta cheese, cubed
1 1/2 c
shredded cheddar cheese, divided
1 - 12oz can(s)
evaporated milk
1 tsp
dried minced onion
1/4 tsp
garlic powder
salt & pepper to taste


1Preheat oven to 325 degrees.
2Spray a 9x13 casserole with cooking spray or rub w/ cold butter.
3Boil macaroni till almost done. drain, rinse & drain again well.
While this is cooking prepare sauce.....
4In a large nonstick pot over medium heat melt butter and add Velveeta cubes and evaporated milk. Stir frequently & watch to avoid scalding. When almost completely melted, add 1 cup shredded cheese & remaining seasonings. Heat through.
5Add macaroni to cheese sauce & stir gently to coat.
Pour into prepared casserole and top with remaining cheese.
6Bake uncovered for 30-40 minutes, until golden brown & bubbly

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tag: For Kids