Easiest Mac-N-Cheese Ever!

I don't know about y'all, but I only got 2 servings from this, not 6, but is that because the submitter meant it to be a side not a main dish? I served it as a main, so of course the portion was larger than a side would have been. As far as flavor, it's Velveeta, and pretty much just Velveeta, which makes a thick creamy cheesy sauce. The milk adds no flavor, it simply thins the melted cheese into a sauce. This is much better than anything in a box. Yes, it takes slightly more work than squeezing cheese sauce from a pouch, but it's a few cuts with a knife, and some patience while stirring over heat to melt the cheese. It takes a few minutes, but it's superior to the boxed stuff and doesn't take much longer, and very little effort. This isn't comparable to the mac and cheese with a roux base and lot of cheddar and fancy cheeses, or baked mac and cheese, but it's simple, fast, and hits the spot. Stovetop mac and cheese has it's place too. It's humble and comforting.

Quick and easy, but not as flavorful and saucy as a roux based recipe. For correct serving count, use 2 ounces of pasta per person and adjust ingredients accordingly. I might use this for a quick lunch if I want to finish up American cheese on hand, but I promised the kids that time I’d make their preferred classic type.

It was very creamy and had a nice, mild flavor. Perfect for picky eaters. I added butter and will add shredded sharp cheddar next time to add some umph.

I made this recipe with elbow mac and garlic pepper. I would suggest adding more noodles. The 6 serving size barley made a bowl. made enough for 2 small children though.