Welcome cooler fall weather with this classic comfort food that will please even the pickiest of kids.
Recipe and photograph by Kimme Hargrove
16 ounces elbow macaroni
16 ounces Velveeta, shredded
1 stick butter
¾ to 1 cup milk
Salt and pepper, to taste
2 cups Colby-Jack cheese, shredded
Heat oven to 350°F.
Spray a 9×13 pan with cooking spray.
Cook noodles according to package directions. Drain, and set aside.
In a large microwavable bowl, melt Velveeta, butter and milk together in the microwave for 3-5 minutes, pausing to stir every minute, until ingredients are mostly melted and combined. Stir in noodles, egg, salt and pepper until combined.
Pour noodles into pan. Top with shredded Colby-Jack cheese.
Cover and bake for 30 minutes. Uncover, and cook until bubbly and slightly browned, about 15-20 more minutes.
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