Baked Macarone & Cheese

Ingredients

• 8 oz. pkg dry elbow macaroni (about 2 cups)
• 1 can (12 oz) Carnation Evaporated Milk
• 1 C. whole milk
• 2 C. Velveeta cheese, cut up in small chunks
• 1/2 C. or more, shredded Pepper Jack Cheese, depending on how spicy you want it.
• 1/2 tsp. pepper
• 1 tsp salt

Directions

1. About a cup of shredded cheddar cheese to sprinkle over the top of the casserole.
2. Cook macaroni in large saucepan according to directions. Drain. Return to saucepan.
3. Add the rest of the ingredients, (except the cheddar cheese) with the macaroni and stir until combined. Pour
4. into greased 2 1/2 qt. casserole dish, or cake pan. Be sure it's large enough so mixture doesn't boil over.
5. Cover with lid or foil.
6. Bake at 350 degrees for about 20 minutes. Uncover and stir to see if it’s the right consistency. You MAY have
7. to add more whole milk if it seems too dry. Sprinkle top with shredded cheddar cheese and bake uncovered for
8. an additional 10 minutes or so. Enjoy!