Pasta, Side Dishes

Kraft Macaroni and Cheese

  • 8 cups Water
  • 2 cups Elbow Macaroni
  • 1/3 cup Cheddar cheese, mild, shredded
  • 1/2 cup Cheez Whiz
  • 2 tablespoons Whole milk
  • 1/4 teaspoon Salt

    • Bring 8 cups of water to a boil over high heat in a large suacepan. Add elbow macaroni to water to cook for 10-12 minutes or until tender, stirring occasionally. As macaroni boils, prepare sauce bycombining cheddar cheese, Cheez whiz, and milk in a small saucepan over medium/low heat. Stir cheese mixture often as it heats. Add salt. When all of the cheddar cheese has melted and the sauce issmooth, cover pan and set aside until macaroni is ready. When macaroni is ready, strain water, but do not rinse the macaroni. Using the same pan you preparedthe macaroni in, combine the macaroni with the cheese sauce, and mix well.

    Makes about 4 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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