I love mac ‘n cheese, seriously I just love it! In fact before LittleChefsDad and I were married I’d eat that along with corn for my complete meal! As complete a meal can get when you’re 20 years old. LOL! It was one of the few items I knew how to fix and I loved it, still do. Even the gluten free mac ‘n cheese still has a place on my plate, thankfully. I ate it a couple times a week when I was pregnant with the twins. It accompanied fish and vegetables. I had to have a starch to balance my meal you know 🙂
I grew up eating macaroni and cheese from a box, always a box! So when I first tasted my Mother-in-law’s mac and cheese it was love at first bite!! So cheesy and creamy, the perfect gooiness. You know any food that is described by gooiness is a must have!! In fact, gooiness should be a real word! 😉
Now whenever I make macaroni and cheese for the kids, this is the only recipe I use. The blue box got kicked to the curb when she told me how to fix this.
As with any great cook, Grandma, aka Cathy, doesn’t measure anything out. I hope I do her recipe justice because I just throw stuff in there till it looks good and gooey, yummm!
Cathy doesn’t look like a Grandma, at least not the one that comes to my mind. When I say Grandma, I think of an older person with gray hair up in a bun and glasses on. She looks much younger but is all Grandma, she loves her Grandsons! How blessed they are to have her!
Grandma's Macaroni and Cheese
- 12 ounces dry macaroni elbow shaped
- 10 ounces Velveeta Cheese cubed
- 1/2 stick butter 4 TBLS
- 1/3-1/2 cup milk
- 1 tsp salt
- Cook pasta according to package directions, drain
- Add rest of ingredients and mix well
- Cook on low heat to melt cheese