Presented by Chef Jill Aker-Ray, Personal Chef
Prep Time: 10
Time: 1 hr 10 mins
3 tablespoons butter
1 teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
1/2 tsp smoked paprika
Pinch of ground dry mustard and dash of Worcestershire sauce-optional
3 cups shredded sharp or extra sharp
or cheese of choice
1 pound Velveeta-cubed
4 1/2 cups whole milk
Preheat oven to 350 degrees.
Place butter in a 9x13" dish. Place in hot oven until butter melts.
Remove; tilt to swirl butter and coat bottom and slightly up sides.
Add dry macaroni and spices and stir to coat.
Sprinkle with cheese and stir to mix.
Pour milk over evenly. DO NOT STIR!
(You can press down slightly to submerge macaroni fully)
Bake, uncovered, for one hour.
Prior to baking, consider these recipe enhancing add-ins:
Diced ham or Bacon
Pulled pork or pulled rotisserie chicken
Pimientos or sliced olives
Broccoli, cauliflower or saut