- 4 cups uncooked elbow macaroni (1 lb.)
- 4 quarts of water
- 1/2 cup butter
- 12 oz. evaporated milk
- 3 cups milk
- salt and pepper
- American cheese or cheddar cheese (optional)
Bring water to a boil and add pasta. Cook according to package directions (usually 10-12 minutes) or until macaroni is tender.
Drain macaroni. Add back to the pot along with butter, evaporated milk, and regular milk. Bring to a simmer. Season with salt and pepper to taste. Enjoy!
Optional: Stir in cheese of choice before serving for cheesy mac and milk!