Macaroni and Cheese


8 oz. (2 cups) Elbow Macaroni
6 cups Water
1 tsp. Salt
2 tsp. Vegetable Oil
3 tbsp. Margarine, melted
1/4 cup Flour
3 cups Milk
3/4 tsp. Worcestershire Sauce
1/4 tsp. Salt
6 oz. Velveeta Cheese, shredded or chunked
3 oz. American Cheese, shredded
1 oz. American Cheese, shredded


  1. Cool macaroni until tender in boiling water for about 15 minutes. Rinse and drain well.
  2. Mix flour and margarine in pan. Cook for about a minute, stirring constantly.
  3. Add the milk and seasoning. Cook and stir until thick.
  4. Blend in the first 2 amounts of cheese until smooth.
  5. Pour in greased baking dish and sprinkle with remaining amount of cheese.
  6. Bake 20-30 minutes in a 350° oven.

*Makes approximately 8 servings.

Writer: Matt Vader | Editors: Tammy Loew, Renee Kashawlic, Danielle Fawbush

Editorial Board: Barb Frazee, Tammy Loew, Renee Kashawlic | Inquiries Contact:

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