Homemade Macaroni & Cheese

This is not a new thing.  It's an old thing.  A VERY old thing.  When we were kids, we loved to eat macaroni and cheese.  It is amazing and a staple of my childhood.  It's my dad's own original recipe.  We called it "light macaroni and cheese" not because it is good for you (don't make that mistake - this is NOT a healthy dish), but because it was either this kind or the "dark" kind from the little blue box.  If Dad asked which one we wanted, we always said light.  He would keep the little blue box around for convenience sake, but what we loved most, was his own invented homemade macaroni and cheese. Get ready.

This is what you will need:

• Milk (the thicker the better, obviously - mine is 2%)
• 8-10 oz Velveeta
• 1 pkg pasta
• 1 stick butter

We almost always have everything above on hand.  The only exception is Velveeta, which I have refused to buy as of late due to the fact that it cost $5.99/brick!  However, I realized that I can get at least three meals out of a brick of Velveeta, which really means I only spent $2 on that part of the meal.  I got the pasta on sale, the butter and milk were cheap, so this meal feeds my entire family for under $4.  And it's stinking delicious.  Okay - I'll cave.

1. Cook the pasta to desired tenderness.  While the pasta is cooking, chop Velveeta into bite-sized pieces.

2.  Once pasta is done, drain and return to pan. Slice butter into squares (so it melts quicker and more evenly) and add butter and cheese to pasta.  Cover.  Add milk as Velveeta melts. 

I always start with what I know is way too little milk, stir, and cover for a few minutes.  Then I come back, stir again, and add more milk.  Repeat this process until it looks like this:

 Ahh...perfection.  We had this dish this week.  My son gobbled it up, as did my husband who said, "This is particularly good tonight."  Well, I aim to please.  And this dish makes it super easy.

Yummy!