Homemade Mac and Cheese

My mom always made mac and cheese from a regular small box.  Nothing too exciting about that.  Every once in a while she’d find a great deal on the family size box or a shells and cheese box.  Those I really liked!  When I cook up a box of regular mac and cheese I always add a slice of velveeta, which means it’s not much cheaper than buying the shells and cheese box.

As I’ve mentioned before, my mother-in-law is a fabulous cook.  For quite a while I enjoyed eating her homemade mac and cheese while envying her abilities and appreciating her taking the time to do that for us because it was always so good.  One day she asked me to make it for her.  Oooook I said, but remember I’m a terrible cook.  My jaw practically dropped when she told me how to make it- it was so easy!  Here is my version of the recipe that I’ve adapted over the last 10 years.  This recipe makes the equivalent of 2 small boxes of mac and cheese!

Ingredients
7-8 oz velveeta cheese (we prefer the great value brand)
1/2 stick butter
1/4 cup milk
McCormick Montreal chicken seasoning
4 servings pasta (we like shells best, but I scored 2 5lb. bags of elbow mac for just $1 each so I’ll be using that for quite some time!)

Directions
Prepare pasta per pasta directions.
Cube cheese and butter.
Combine cheese, butter and milk in bowl and microwave on medium power until soupy. It can be somewhat lumpy and will look sort of like scrambled eggs before cooking.
Drain pasta and return to pot or put in serving bowl.
Pour cheese mixture over pasta and stir.
Top with Montreal chicken seasoning and serve.

Delicious! (As Little Turkey would say)