Melissa's Homemade Mac n Cheese

I have been making this recipe for a few years...before I even knew how to cook. This was my first original recipe, and I must say it is pretty foolproof. Normally a macaroni and cheese dish has a cheese sauce mixed in with the pasta. I personally like to layer the pasta and cheese because it gives if more texture and cheesy goodness. Besides, can you really go wrong with 1 pound of pasta, 2 pounds of cheese and a stick of butter?!?

INGREDIENTS

1 16 ounce box of pasta (cooked)
16 ounces Velveeta cheese, cut into small pieces
16 ounces Monterey jack cheese, shredded
1 stick (or more) Butter/margarine, separate into quarters, cut into small pieces
Milk (about a cup)
Salt and pepper (to your taste)

DIRECTIONS

In the bottom of a 9x13 casserole dish spread a quarter of your butter.

Layer down half your pasta, a quarter of butter pieces, salt and pepper, half the Monterey jack add half the Velveeta.

Repeat above step.

Top with the last quarter of your butter pieces and evenly pour milk over the top.

Bake on 325 for about an hour. It will be nice and bubbly and little brown in some spots.


If you dig right in you may see some milk at the bottom of the pan. Once it sets for a few the milk will absorb.