May McQuown Block’s Baked Macaroni
Submitted by: Christina Block Terrell, Coles-Moultrie Electric Cooperative
- 2 cups Velveeta cheese cut into small cubes
- 2 cups milk
- 16 ounces spaghetti noodles broken in half
- 1/2 pound cheddar cheese grated
- 1/3 cup onions finely chopped
- Paprika or chili powder
Preheat oven to 350 F.
In medium pan, warm milk and Velveeta together until it melts.
Meanwhile, cook spaghetti noodles according to package directions and drain.
In large, greased baking dish, combine drained noodles with milk and Velveeta, onions and grated cheddar. Sprinkle with paprika.
Bake uncovered for 40 minutes.
Four generations of our family have enjoyed this recipe, and everyone wants crispy crusts on the sides and top.
Nutrition information: 252 calories; 12.8g fat; 565mg sodium; 22g carbohydrates; 13.7g protein.