Bon Appetit: Homemade Mac N' Cheese

I promised you all mac n' cheese, so today, I'm delivering.  For me, this has always been one of those "a little bit of this, a little bit of that" no actual measurements recipe. So, I figured out the measurements so that I could share my mac n' cheese knowledge with you guys, but keep in mind, you may want it a little more or a little less cheesy, so adjust as you see fit.


Ingredients:
1 1/2 cups of elbow macaroni noodles
6 oz. Velveeta cheese
1/2 cup of milk (I use a little bit less, but that's an approximation)
1 Tbsp. butter
Salt & pepper to taste


Let's cook:
First, bring a medium sized pot of water to a boil, and pour in the macaroni noodles. Boil for 10 minutes, stirring frequently.  Drain the noodles, and then place them back in the pot OFF of the stove. Cut the Velveeta into small chunks and add.

After adding the cheese, add in the tablespoon of butter.

Next, pour in a little less than 1/2 cup of milk.  Salt & pepper to taste. Place back on the stove on medium-high heat (6-7) stirring frequently until cheese is melted.

Last, but certainly not least... ENJOY! :)

Sidenote: I always think it's better to go light on the milk and cheese, and then you can add in more at the end if you want your mac n' cheese to be cheesier, milkier, or thicker.


FYI:  As a side dish, 1 1/2 cups of macaroni would easily feed a family of 4.


If you have any questions, let me know! :)