Warning: This recipe is so fattening, I am gaining weight while sitting here thinking about it.
Also, there is no real recipe for her macaroni and cheese. Likewise with many of her other recipes. Which can be really annoying to those of us who want explicit directions and pay attention to every detail. I will do my best to tell you how to make the 'roni's that are out of this world, ok?
*Boil your macaroni---about 4 cups or so. Give or take. Adjust other ingredients to match macaroni amount. Boil al dente--not quite done. How's that for a PW term?
*Next drain your macaroni and put back in your pot and cover with half and half and a stick of butter, salt, and pepper. You should have enough half and half that it covers the macaroni but does not drown them, if that makes sense. You do not want them to be too dry, but neither do you want them to be too juicy. It is VERY important to get enough salt in there. You want the mixture to taste salty when you try it. Believe me, this is the key to making this dish good. It has to have adequate enough salt before it is baked.
*Next, to that same pot, add about a 1/2 of a large rectangle of velveeta cheese. (I know, these directions are ridiculous, but you'll love the end result--hang with me here!)
*Keep that cooking on the stove until most of it is melted. Once melted, pour into a buttered 9x13 baking dish.
*Bake at 350 degrees for a good 45 minutes. You want your macaroni to be brown and crusty on the top, but creamy and gooey on the inside.
This macaroni and cheese is delicious! But then again, it's what we're used to and have grown up with for the last 3o years or so...
Thanks Mom for the yummy, tried and true recipe!!