Ingredients:
- 3.5 cups whole milk
- 3 cups water
- 1 package (16 ounces) elbow macaroni
- 4 ounces Velveeta, cubed
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
Directions:
- In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.
Recipe courtesy of: One Pot Mac And Cheese