Sunday, March 7, 2010

guilty pleasure: velveeta macaroni and cheese

i think i can safely say this is not something my parents ever would have made for me. but it wasn't my parents who made it. it was my mom's friend who would come and hang out/babysit/cook for my brother and i occasionally if my mom was at work/somewhere else. of course, the neon orange substance known as velveeta was not something that was ever in my house, so when she introduced it to us, i must have been hesitant at first. until i tasted the mac and cheese. i dream of that mac and cheese and usually convince myself that during the rare times i cook mac and cheese it should be more official (read: real cheese). i don't know what i was thinking. and although the ooey gooey goodness emanates when it's hot, there's also something great about the cold leftovers. i can remember coming home from school and waiting to devour the leftovers of this cheesy mess.

velveeta macaroni and cheese

  • 1 2 lb brick of velveeta "cheese"
  • 1 bag/box shell pasta (larger is better)
  • small-medium onion
  • 1/4 cups milk
  • salt and pepper
  • breadcrumbs
  • Preheat oven to 350.
  • boil water and cook shells as directed
  • while shells are cooking, cut up about 3/4 of the velveeta brick, chop up onion.
  • grease large oven proof bowl
  • pour cooked pasta in bowl, pour in chopped up cheese and onions. pour about 1/4c+ milk in. grind salt and pepper over top. mix thoroughly. cover top with bread crumbs.
  • bake until cheese is melted, browned on top and very bubbly. About 45 mins - one hour

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