Grandmother’s Macaroni and Cheese

Submitted By: Teresa Vinson


  • 2 quarts water
  • 2 cups elbow macaroni
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 2 tbsp. butter
  • 1lb. Velveta Cheese, cut in chunks


In a large saucepan, bring water, salt, and olive oil to a boil. Add 2 cups elbow macaroni. Stir and cook until tender, approximately 10 minutes. Drain all of the water, reserving 1 cup. Add the 1 cup of reserved water, Velveta cheese, butter, and evaporated milk. Return to heat and cook until cheese is melted.