After almost 50 years with mom, and decades prior to that with her own mom, after literally hundreds of friends and family have enjoyed the results, this popular and highly-searched‐for recipe is finally written down. Mom learned it from her own mom back in the late 1950s, and the recipe hasn’t changed.Ĭamera in‐hand, that Sunday I followed her every step, bugging the bejeepers out of her with my constant requests of, “Hold still, mom, you’re making it blur again.” (As Jimmy Neutron once said, “Sorry about your bejeepers, mom!”) That afternoon is where the photos in this recipe came from. The whole family loves it, as do friends. Add salt, pepper, and cheese, stirring until. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Melt 1 1/2 tablespoons butter in a heavy saucepan.
There are recipes she never wrote down, simply because she hit the wall of, “Oh, I never measure anything.” On May 27, 2007, she decided to make her well‐known Velveeta-based macaroni & cheese, something I like with plenty of Heinz ketchup on it. Made with real cheese and with 0g of trans fats per serving, Velveeta Original Shells and Cheese is always a great go-to for dinner time. Cook macaroni as directed on package and drain. Unfortunately, no one told her about the floppy disk drive so she could save her work, but I do have everything sheʹd printed in a three‐ring binder. Cut Velveeta into cubes and mix into cooked pasta. Our mom, who passed away on April 21, 2009, at the age of 79, had taken the time once to use a Brother word processor (a glorified typewriter with an LCD screen) to type up a lot of her recipes. Add 3 1/2 cups Cheddar, seasoned salt, white pepper and food coloring and stir until the cheese melts, about 5 minutes. Instructions Cook pasta according to directions on packaging and drain.
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