But there are a few things you should know before I reveal the recipe. It is very, very, very bad for you. It has no redeeming qualities as far as health and whole foods go. You do not bake it (who came up with that idea anyway?). I personally am against baking mac n cheese.
Here is why you should make it - there is no taste like it in the world. It is that good and not because I made it but because my Grandma made it and because I watched her make it 1,000 times over the last 30 plus years. I do make it just a little different than she did. The ingredients are the same but the technique is slightly different. I know the recipe from memory and so it is hard for me to write a recipe but I will try because I must pass it on. I also have to tell you that my Great Aunt Jody also makes this mac n cheese and her's is amazing as well (like everything she makes).
Funny thing about my grandma too - she hated to cook. I think she just shouldn't have been so good at it and then my grandpa wouldn't have wanted her to cook so much and then she may not have hated it but oh well, I'm glad she did it anyway.
Grandma Betty's Macaroni and Cheese
1 lb. of elbow macaroni
3/4 stick of butter
1 block of Velveeta, cubed
1 1/4 cup of milk, divided
1/4 cup of sugar
salt and pepper to taste
Boil macaroni until tender. Drain. While the macaroni is draining, melt 1/2 a stick of butter in large pot. Put cubed Velveeta in pot and then add 1/4 cup of milk (save rest for later).
Stir frequently because it can scorch easily (ask me how I know). Once the cubes are all melted add in the drained macaroni. Stir well and add in the 1/4 stick of butter and 1 cup of milk a little at a time. You could add less for a less creamy macaroni.
Add in 1/4 cup of sugar and stir well again. You could use a little less sugar but I wouldn't. Salt it and pepper it as you would like.
There you have it - the best macaroni and cheese ever - at least my family thinks so.