MACARONI AND CHEESE
Macaroni and Cheese is my all-time favorite meal…..I would probably eat it at anytime of the day. Now when I eat my mac and cheese I definitely like it cheesy and gooey…where as my sister Jen definitely prefers it drier and not as gooey. So if you prefer your macaroni and cheese like my sister Jen…then this recipe below would not be for you.
One pound of your favorite pasta (I prefer Cavatappi-I love the shape and think that the Velveeta sticks well to this pasta)
One large Velvetta-cut in cubes
One 15 ounces of diced tomatoes
One stick of butter
One half tray baking pan (like a lasagna pan…deep but not too long)
Cook the pasta Al-Dente….not too much because it will cook again in the oven….cut up the Velveeta and the butter into cubes. After the pasta is done….drain…do not rinse. Put the butter in the tray…add the pasta….tomatoes (with the liquid…do not drain)…and the Velveeta…and mix together. Cover with foil….bake at 350 degrees for about 30 minutes…until bubbling….DO NOT OVER COOK…THE CHEESE WILL BREAK APART AND IT WILL NOT TASTE GOOD.
I hope you enjoy…this is my favorite mac and cheese recipe…and it is soo easy to make.