One box elbow macaroni pasta
8 ounces shredded cheddar cheese, or cheese of your choice
8 ounces Velveeta cheese
2 cups milk
10 Ritz crackers (approximately)
1 cup shredded cheese
4 Tablespoons butter (½ stick)
Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish.
Bake at 350 35-40 minutes or until bubbly and crispy on top.
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