Macaroni and Cheese Recipe

From the Kitchen of Cheryl Qualls

Ah...Traditional Holiday Macaroni & Cheese (thus named because my daughter Hannah insisted one Thanksgiving years ago that "you always make mac & cheese". I didn't, of course, but I do now. That's how traditions and insider family jokes start. It's what makes the holidays special.)

Ingredients

1 pound of medium shell pasta, cooked according to package directions and drained.
2 cups of white sauce
1 pound (half the large loaf) of velvetta cheese (I use the word "cheese" loosely here)
pinch of dried onion flakes
pinch of red pepper flakes
1/4 teaspoon of ground black pepper

Directions

Prepare the white sauce as directed here, adding a pinch of dried onion flakes, pinch of red pepper flakes and 1/4 teaspoon of black pepper.
When the sauce thickens and boils, turn the heat down low and melt the cheese into the sauce.
When the sauce is smooth, pour over the cooked pasta and stir to coat evenly.
Turn the mixture into a buttered 9x13 pan and bake at 350 for 30-40 minutes until bubbly and lightly browned on top.
You can put bread crumbs on the top of this but most small children and those living here with me do not like bread crumbs on their Mac & Cheese!

Macaroni and Cheese Recipe

From the Kitchen of Cheryl Qualls

Ingredients

Directions

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