Melissa's Most Delish Mac & Cheese

Who doesn't like mac & cheeses? Well, my friend J doesn't. But really, who doesn't? And Kraft is good. So is Annie's. They all will do, but there is truly nothing like homemade mac and cheese! My mom and I have a recipe we have used for years from someones old synagogue Sisterhood cookbook, and it is fabulous, but then this came along. My very dear and too-far-for-comfort friend Melissa shared this top secret recipe with me years ago, and I have been making it and sharing it in her honor ever since. It is one of those recipes that you can make with your eyes closed, but when people ask you what is in it you are slightly embarrassed to tell them. I try to cook healthy, almost all the time. Except for desserts. And this. Try it once, and you will know why. Bring it to a potluck, deliver to a friend for dinner, or make for your family. Everyone will love it, every time!

INGREDIENTS

• 16 oz Velveeta (block), cubed
• 1 stick butter, cubed
• 1 can evaporated milk (nonfat, low fat or whole)
• 1 lb pasta (macaroni or shells are best but any shape works)
• 8 oz shredded cheddar cheese

DIRECTIONS

• Preheat oven to 350 degrees
• Boil pasta in salted water, then drain
• Grease a 9 x 13 baking dish or use disposable tinfoil pan
• Combine pasta, butter, milk and both cheeses. Pour into prepared pan and bake at 350 for approximately 20-30 minutes, stirring every 10 minutes. If you like it crispier on top, let it bake longer. 
• Be prepared for gooey deliciousness.
• Eat and enjoy!