| Line 2: | Line 2: | ||
1 c. elbow macaroni | 1 c. elbow macaroni | ||
Dash salt | Dash salt | ||
1 c. chopped Velveeta cheese | 1 c. chopped Velveeta cheese | ||
Butter | Butter | ||
Salt and Pepper to taste | Salt and Pepper to taste | ||
Canned milk | Canned milk | ||
Bread crumbs | Bread crumbs | ||
Latest revision as of 20:52, 19 December 2021
1 c. elbow macaroni
Dash salt
1 c. chopped Velveeta cheese
Butter
Salt and Pepper to taste
Canned milk
Bread crumbs
Boil macaroni in salt water until tender. Drain and rinse with hot water through sieve. Return to pan and add cheese, butter the size of a walnut, salt and pepper to taste, and enough canned milk to make quite juicy.
Pour into greased casserole dish. Sprinkle top with bread crumbs that have been mixed with melted butter. Bake 1/2 hour at 350 deg. to brown the topping. (Or run under the broiler for about 1 minute - watch closely or crumb topping will burn.)