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Rice and Pasta - Grandmother’s Macaroni and Cheese

  • 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.
Submitted By: Teresa Vinson
Union City
Obion Farmers Co-op
Number of Servings: 0
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