Butter, at the Borough Market, London, 2006.

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Ok..the Mac n Chez.

16oz. box of  small shells

12-16 oz. Velvetta Cheese ( whatever you prefer) cubed into 1 inch pieces

1 cup chedder cheese (reserve for topping)

¼ cup chedder cheese for mix

¼ cup veg oil

½ cup butter

1/3 cup milk (you may add more if too thick)

3 Tbsp. salt + ½ tsp. reserved

½-1 teaspoon coarse ground black pepper( your preference)

Bring to boil 3 quarts of water , salt, and ½ of the oil in large saucepan. Add pasta, cook until just tender (do not overcook). Drain and rinse if you like. Add back to pan, add remaining oil coat thoroughly, add 1/2 teaspoon more salt, and the pepper. Add butter and stir, continue by adding the velvetta, and milk. Stir again. Add the ¼ cup chedder cheese. Let mixture cook on med. to low heat stirring constantly so it doesn’t stick. If mixture seems to thick you may add more milk. Once all is mixed together, pour into large casserole dish. Top with cup of chedder cheese. Bake in oven @ 400 degrees until cheese is golden and bubbly approx. 15 min.. Serve warm for all the ooey gooey goodness.

This recipe is approximate. I never really measure it, but you can adjust it to meet your personal preferences.

This serves approx. 10 people.

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