This is my favorite comfort food of all time. It just makes me feel happy and all warm inside. The recipe comes from my great-grandmother. My grandmother used to make this all the time for me and my brother when we were younger. It was not Christmas or Thanksgiving without a huge pan of it on the table. Back in my college days, when I would go home for the weekend, I would make a big pot of it and take it back to school with me. Macaroni would be what I ate all week. Lots of lovely memories come from this dish.
It seems odd to some people, but the secret ingredient in Mam-maw's homemade macaroni and cheese is sugar. Yes, I said sugar and quite a bit of it. It turns into this rich, buttery, cheesy, happiness in a dish.
I know that Velveeta is processed cheese. I know. I know. I have made macaroni using several other cheeses and I just don't care for it. This macaroni is what I judge all other macaronis by. This is my macaroni.
16 oz. elbow macaroni (large or small)
1 box of Velveeta (regular or 2%)
12 tbsp real butter
3/4 to 1 cup of sugar
1/2 tsp salt
Preheat oven to 350 degrees. Chop the cheese into cubes. Set aside. Melt the butter in a 9x13 dish and set aside.
Cook the pasta in a large pot of salted water. Drain pasta completely. Put pasta back in the pot.
Move the dish with butter around so butter coats the bottom of the dish. Pour the rest of the butter in the pot with the pasta. Add the sugar, salt and cheese. Cook on low until the cheese is melted. Pour into 9x13 dish and bake for about 30 minutes or until slightly browned and bubbly on top.