My Grandma Bostron made the best oven baked macaroni and cheese ever. I am not a big fan of baked macaroni and cheese it has to be just right. The secret is the Velveeta and the very small amount of cheddar. If you add to much cheddar its not creamy.
Ingredients
17.6oz Pasta Rotini, elbow or shells
8oz Velveeta cheese cubed
1/2c butter or margarine
1/4c cheddar cheese
3/4 c milk
Method
Cook pasta, do not fully cook pasta or it will be mushy. Cook for 3-5 min. Drain Put in a casserole dish with remaining ingredients. Bake at 350° until all cheeses melted and pasta is done. Stir every 15 min. Add milk if needed. End result should be Super Creamy.
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