Yep, I went old-school today. The letter was V. It wasn’t like there was a plethora of choices – I mean, sure – Velvet Cake – but I have that coming soon for something else. Then, Vanilla something, but I couldn’t think what Vanilla I wanted to make, so after combing through some magazines, I finally remembered a recipe card I had that my grandmother gave me, what seems like a million years ago. It is the Velveeta Macaroni and Cheese she served me at her house. It is basic, traditional and very old-school. (And really easy, so don’t judge)
It fits perfectly with the letter V and I am happy. So were my kids. We are a house of Velveeta Macaroni and Cheese lovers. This was the first time I made it for my step daughters, and my own children remembered eating it several times when they were much younger. Yes, my tastes have stepped off a little from this simple recipe, but there is nothing like coming back to a creamy, delicious reminder of your childhood. Nothing.
- 1 8oz. pkg of elbow pasta
- 1 stick of butter (don’t use margarine, trust me)
- 1 (14 oz.) can of evaporated milk
- 1 lb. block of Velveeta cheese, cut into 1″-2″ cubes
- Boil the pasta as directed on the package.
- Drain the water but keep ¼ cup or so in the bottom of the pot. Add 1 stick of butter, the can of evaporated milk and the Velveeta cheese.
- Sprinkle some salt and pepper in there. (if you’re like us, you’ll sprinkle loads of pepper and barely and salt, because for some reason it just tastes better that way).
- Heat the pot on medium until the cheese is completely melted and blended in.
- Remove from heat and allow to sit for about 5 minutes. Stir and serve.
- It will get thicker the longer it sits, enjoy!!