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Grandma's Creamy Macaroni & Cheese


1 8 oz package elbow macaroni

2 Tbsp butter

1 medium onion, diced

2 Tbsp flour

1 tsp prepared mustard

1/2 tsp salt

Dash of black pepper

12 oz can of evaporated milk

1 cup water

8 oz Velveeta cheese


Preheat oven to 350. Cook pasta in boiling water until just tender. While the pasta is cooking, melt the butter in a large saucepan. Saute the onion in the butter until it is transparent. Blend in the flour, mustard, salt and pepper. Slowly stir in the evaporated milk and water. Cook this mixture over low heat, stirring constantly until the sauce thickens and boils for 1 minute.

Cut up the Velveeta cheese into cubes and add into the sauce. Cook the sauce, stirring constantly, until the cheese melts. Drain the pasta and add the pasta to the cheese sauce.

Grease a 2 quart baking dish. Pour the pasta and cheese sauce mixture into the baking dish. Top the macaroni and cheese with buttered bread crumbs.

Bake at 350 for 15 minutes or until it is bubbly hot and the bread crumbs are browned

Serves 6 and the recipe can easily be doubled.

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