This recipe came from Pioneer Woman and was so good. It’s probably the only macaroni and cheese I enjoyed eating the second day. Add bacon and peas to make it more a main course. Photo courtesy of The Pioneer Woman.
- 12 oz (weight) small or medium pasta shells
- 2 cups milk
- 1 tablespoon butter
- 8-10 oz (weight) Velveeta, cut into cubes
- 2 cups grated sharp cheddar cheese
- 1/4 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.