You know me and how much I love yummy food made easy. This isn’t a quick one timewise because it baked for over an hour but putting it together was super easy. AND you don’t have to boil the elbow pasta beforehand. WIN!! My husband and father-in-law were also wonderful helpers and my husband reminded me that I should sit and write out the recipe hot off the presses before I forget what we did.

Let’s Get Crafty!

Ingredients:
4 cups 2% milk
1 teaspoon dry mustard
1/2 teaspoon salt
2 cups elbow macaroni, uncooked
2 cups shredded cheese, we did shredded medium cheddar and sharp cheddar
1/4 cup finely shredded romano
8 oz velvetta with 2% milk, diced into cubes
1 tablespoon butter, diced into small cubes

Preheat the oven to 350 degrees.

Whisk together the milk, dry mustard and salt.

Pour milk mixture into a 9×13 pan sprayed with pam non-stick spray.

Add in the elbow macaroni and stir.

Then evenly sprinkle the cheeses on top: Half the shredded cheddar cheeses along with the finely shredded romano. This is also the time to evenly spread the cubed velvetta cubes and the small butter cubes.

Cover with heavy duty foil and bake for 40 minutes – then we stirred. D

Bake another 25 minutes (covered) and stir. Then added more cheese to the top.

Then bake uncovered another 10 minutes. Take out of the oven and let sit for around 10 minutes to cool off and set. (Total baking time was 40 mins then stir, 25 mins then stir and then 10 more minutes uncovered. It could be faster if the milk was warmed some beforehand but we didn’t do that.)

Thanks for stopping by. Hope you have an amazing Sunday.