Ingredients

  • Large elbow mac noodles
  • 2 lb box of Velveeta Cheese
  • Milk
  • Shredded Colby Jack Cheese
  • Pepper

“Measurements”….HA… There are no measurements…Just eyeball it for the # of people you’re feeding

Cole’s Additions

  • Onion Powder to taste.
  • Garlic Powder to taste.

I do ~1/8t of each per half cup of shreeded cheese.

Instructions

  1. Cook your noodles according to the package directions.
  2. While they are cooking, melt your cheeses together in a sauce pan on low heat so your cheese won’t burn. What I do is break the Velveeta up into small pieces into the sauce pan so it melts faster & easier, add milk to the Velveeta as you continuously stir it to keep it creamy but not watery.
  3. Once the Velveeta is completely melted, add a big handful of shredded cheese to it. You’ll probably need to keep adding a little milk at a time to keep it all creamy.
  4. Keep stirring it to help the shredded cheese melt into the Velveeta and so the cheese does not burn.
  5. Drain your noodles.
  6. Add the cheesy yumminess to your noodles. I usually add a little more milk to the noodles again, keeping it creamy & not gooey.
  7. Dump it in a buttered baking dish.
  8. Sprinkle more shredded cheese on top.
  9. I add pepper to the top then bake it just long enough so the top is golden-cheesy-bubbly brown.