ALICE’S VERSION OF CAPRI’S LEMONY PASTA1 lb. favorite pasta2 dozen extra large shrimp (peeled and…
Grammie’s Mac and Cheese
Grammie’s Mac and Cheese
| Grammie's Mac and Cheese | Print |
Recipe By: Alice Morrow
Grammie's Mac and Cheese
Ingredients
- 1 pkg. elbow pasta
- 1 pkg. small shell pasta
- OR
- Your favorite pasta
- 1 (16-oz.) carton Velveeta cheese, cubed
- 1 (8-oz.) Mozzarella cheese, grated
- 1 (8-oz.) grated sharp cheddar cheese
- 1 can Campbell’s cheddar soup
- ½ to 1 c. warm milk
- ½ stick butter
Instructions
- Boil pasta in salted water. Also add about 2-3 T. olive oil. This helps keep pasta from sticking.
- Drain pasta and run hot water over to separate pasta shells.
- In pot used to boil pasta, add soup and the cheeses. Mix over low heat until melted and blended.
- Add warm milk to make your mixture not so thick.
- Gradually add pasta to the cheese mixture, until you get the consistency and mixture you like. Some people like more pasta while others like more cheese.
- Place in casserole dish. You can freeze or when ready to eat, just warm in 350 oven.
Notes
*****You can add various optional ingredients like crumbled bacon, lobster pieces, cooked crawfish, crabmeat. By add leftover taco meat or just plain ground meat you are creating a very tasty HAMBURGER HELPER but so much better.
If you defrost the frozen mac and cheese, you can add more warm milk to loosen up the mixture.
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