Ingredients
3-1/2 cups whole milk3 cups water1 package (16 ounces) elbow macaroni4 ounces Velveeta, cubed2 cups shredded sharp cheddar cheese1/2 teaspoon salt1/2 teaspoon coarsely ground pepper
Preparation
In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.
