Categories: Entree
Ingredients
- 7 ounces elbow macaroni
- 8 ounces Velveeta
- 1/2 cup milk
- 1/4 pound grated cheddar cheese
- 1 cup mayonnaise
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Directions
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Cook macaroni until tender and drain
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In another pot over medium heat, melt cheese
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Add milk, mayonnaise and cheddar cheese and stir until smooth
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Do not boil
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Stir in remaining ingredients
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Over low heat, add macaroni
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Pour into casserole
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Can be kept warm at 275 for up to an hour