• Cooking Time:
  • Servings:
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  • 16-oz box of elbow macaroni
  • 2 sticks of salted butter
  • 12 oz evaporated milk
  • 8oz block sharp cheddar cheese
  • 1 bag of mild shredded cheddar cheese
  • 1 medium box of Velveeta cheese
  • Italian seasoned breadcrumbs
  • Lasagna pan


  • 1.) boil pasta
  • 2.) slice the velveeta. Cube the cheddar cheese.
  • 3.) drain pasta
  • 4.) add all cheese, butter And evaporated milk. Stir until noodled coated.
  • 5.) butter Pan
  • 6.)spread cheesy noodles into pan. Bake in oven for 35 minutes at 350.
  • 7.) while noodles are baking mix a pat of butter with a spoonful of breadcrumbs in sauce pan over low heat until a paste is made. Repeat this process over and over until you have a cupful of paste.
  • 8.) spread butter breadcrumb paste over Mac and cheese. Bake for an additional 10 minutes.


Submitted by Tammy Mair

Categories: Dairy  Misc. One Dish  Pasta 
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