Macaroni and cheese is a big part of my childhood. I remember my dad would make homemade macaroni and cheese after school for me and we would sit there and eat it while talking to one another. The two negatives about this was I was eating dinner at 3:30PM (which would result in me eating a box of cake mix at around 11PM) and eating macaroni and cheese 3 times a week probably isn’t the best. But man those were good times…thanks Dad!
I had a block of Velveeta left in the fridge and came up with this super easy macaroni and cheese. From boiling the pasta to melting the cheese, this is a 20 minute meal. Also it’s really good macaroni and cheese, honestly! Some people frown on good ol Velveeta, but not me, I worship them. This is cheesy goodness. Serve this with some bread and enjoy! There were leftovers, but someone during the night… (not me, I swear!).
2 cups elbow macaroni – uncooked
12 oz Velveeta – cubed
2 slices Muenster cheese – ripped up in pieces
1/3 cup shredded Mozzarella cheese
1/3 cup milk
1/8 teaspoon pepper
Optional: Adding broccoli or peas would be great too!
Boil your macaroni noodles as instructed on the box. Drain.
Put back in pot over low/medium heat.
Add your cheeses, milk, pepper. Mix.
It will take a few minutes for the cheese to melt.
Eat it up!