Macaroni and Cheese

Directions

1. 1
   1.
2. 2
   Cook macaroni according to package directions, but do not overcook.
3. 3
   Drain and place in a large, greased, oblong baking dish.
4. 4
   I use a 4-quart size.
5. 5
   Let cool to the touch.
6. 6
   2.
7. 7
   While the macaroni is cooking cut the Velveeta and the ceddar cheeses into 1/2 -inch cubes.
8. 8
   3.
9. 9
   Add the cheeses, onion, salt and pepper to the cooled macaroni.
10. 10
    Mix this together with your hands to evenly distribute the cheeses, onion, and spices throughout the macaroni.
11. 11
    4.
12. 12
    Pour the whole milk over the macaroni mixture just until you can see the milk peeking through the macaroni.
13. 13
    You just want to be able to just see it a little!
14. 14
    5.
15. 15
    Bake at 350 degrees F for 45 to 60 minutes.
16. 16
    If the top is getting too brown during the baking, just stir the macaroni and continue to bake until the entire casserol is hot and bubbly with just a bit of a brown crust top.
17. 17
    Stirring the casserole will not mess this up one bit.
18. 18
    6.
19. 19
    Let the casserol sit for about 10 to 15 minutes before serving.
20. 20
    This gives the macaroni time to soak up all the hot milk.
21. 21
    7.
22. 22
    If you want to make this the day ahead, dont pour the milk in it until just before you bake it.
23. 23
    Cover the prepared casserol, sans milk, with plastic wrap and refrigerate until you are ready to bake it.