Macaroni and Cheese
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INGREDIENTS 1 (16-ounce) box of elbow macaroni
1 stick of butter, softened
1 (13-ounce) can of evaporated milk
1 block sharp cheese, about 16 ounces
1 block mild cheddar cheese, about 8-ounces
1 box Velveeta cheese
1 (4-ounce) can Jalapeno peppers, chopped
Salt and pepper, to tasteCook the macaroni according to package directions. Cook about 1 minute less than the package directions.
While the macaroni is cooking, cut the 16-ounce block of cheese into small cubes. Slice Velveeta into pieces.
Drain the macaroni, but do not rinse. Return the macaroni to the pot. Add butter, milk, cheese cubes and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy and the cheese cubes will not melt completely. Add peppers, and salt and pepper to taste.
Pour into baking dish. Cover the top with the remaining cheese (grated, sliced or cut into cubes.) Bake at 350 degrees for 35 minutes. (You want the top to brown and the pasta to set.)