The Art Of Making Life Easier And Loving It!
McChesney Mac N Cheese



This recipe is written for a 9 x 13 inch baking dish. But it can easily be scaled down to one-half for a homeowner eating alone. And wanting leftovers just for tomorrow's lunch.
It came from my son-in-law's uncle who loved to cook. And now my son-in-law asks me for it often (I cook one supper a week for them, helps my working-woman daughter and keeps my skills sharp).
This is not a diet dish but a once in a while indulgence doesn't hurt a healthy person. One of my core beliefs!
And calories are needed on a cold winter night to keep the bones warm. Along with a glass of wine.
Try it with a Tabor Hill Demi-Sec. Learn about Michigan hill country wine, good with everything, and in a wonderful vacation area full of fruit trees, vineyards, and the lake not far away.
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1 8 oz. box elbow macaroni
1 lb. Velveeta (1/2 large box)
1 can cream of mushroom soup
1/2 cup milk 1 cup mayonnaise
1 2 oz. jar chopped pimentos
1 small onion chopped fine
1 cylinder Ritz crackers
1 stick real butter
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Boil macaroni to al dente. Melt cheese.
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Add soup, milk, mayonnaise, pimentos, and onion to cheese.
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Mix well. Add drained macaroni and pour into casserole dish.
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Melt butter and add crushed crackers. Spread over top.
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Bake at 350 degrees until bubbly.
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You're gonna love this but skip the bathroom scale for a while.
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