One of our readers from Greenville, Ohio sent me an email requesting homemade macaroni and cheese! What a comfort food, and as far as I am concerned simple is always better. This is a dish that doesn’t take any time at all to put together. If your Grandchildren are like mine this is one of their favorites! Our Granddaughter, Savannah always requests this when she comes over. I think she knows she can have any thing she wants; all it takes is her beautiful smile and a hug. But we are blessed; Savannah is as beautiful on the inside as she is on the outside, always thinking of others and their feelings before her own. She is also a great cook! I am so glad when the girls like to be in the kitchen! I am sure several of them will be wonderful cooks one day.


1 # Box elbow macaroni

1 stick butter (sliced thin)

20oz. of VELVETTA CHEESE (do not substitute)

2 and ½ cups milk

Salt and pepper to taste



Boil macaroni to almost ½ done, don’t cook completely because we will bake this latter and noodles are one item that continues to cook even after you turn it off. Drain macaroni and rinse under cold running water for about a minute till macaroni is no longer hot, drain well. While your macaroni is cooking slice up your butter and cheese in a large casserole dish, add your macaroni, milk, salt and pepper to your butter and cheese, mix well, cover with foil and bake at 350* for about 20 minutes. Remove from oven and stir to mix up and help melt the cheese! ENJOY!