Theresa Throop's Macaroni and Cheese

Macaroni and Cheese


1 cup Elbow macaroni

2 cups Water

½ tsp. Salt

½ cup evaporated milk*

1 cup shredded cheddar cheese

Bring water to boil add salt and macaroni. Cook about 15 minutes until

soft. Drain most of water off leaving about ½ cup. Add ½ cup evaporated

milk and 1 cup shredded cheddar cheese. Season with pepper, onion, or

garlic powder to taste. Serves 3-4.

* The secret to good creamy macaroni and cheese.