- 8 cups [2 L] water
- 2 cups [500 mL] uncooked elbow macaroni
- 1/3 cup [80 mL] shredded Cheddar cheese
- 1/2 cup [125 mL] Cheez Whiz
- 2 tablespoons [30 mL] whole milk
- 1/4 teaspoon [1 mL] salt
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- Bring water to a boil over high heat into a large saucepan.
- Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.
- As macaroni boils, to prepare sauce, combine shredded Cheddar cheese, Cheez Whiz, and milk into a small saucepan over medium-low heat.
- Stir cheese mixture often as it heats, so that it does not burn; add salt.
- When all of the cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.
- When macaroni is ready, strain water, but do not rinse the macaroni.
- Using the same pan you boiled the macaroni in, combine the macaroni with the cheese sauce until well mixed.
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