Equipment
Ingredients
- 16 oz elbow macaroni prepared
- 16 oz package Velveeta cubed
- 1 12 oz can evaporated milk
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350℉ and grease the baking dish with non-stick cooking spray.
- On the stovetop, bring a large pot of salted water to a boil. Then cook the pasta to al dente and drain.
- Spread the cooked macaroni in an even layer in a greased baking dish. Set aside.
- In a medium saucepan, add the Velveeta, evaporated milk, paprika, pepper, and salt. Cook over medium heat, stirring constantly.
- When the cheese is fully melted, pour the sauce over the top of the pasta.
- Bake in the preheated oven for 15 minutes, then remove from the oven and top with shredded cheese.
- Return to the oven and bake for an additional 10 minutes, until the cheese on top is melted.
