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|EVERY FEW MINUTES|
|WORLD'S BEST AND EASIEST MACARONI AND|
1 1/2 to 2 c. lg. elbow macaroni
3/4 lb. very sharp natural Cheddar cheese, diced fine
1 (13 oz.) can evaporated milk
Cook macaroni in boiling water until barely tender; drain and turn into well- greased 1 1/2 quart casserole. Stir in cheese and milk. Sprinkle top with seasoned salt. Bake at 350 degrees about an hour or until sauce is consistency desired. Makes 4 servings.
The main secret is the liberal use of a very good quality cheese.
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