Story submitted by The Gelb Family
The Story Behind the Recipe:
From Helen Gelb: Gloria Gelb, my mother in law, was the best Jewish cook I knew. Her family always came first in her life, and she hosted practically all the Jewish holiday dinners at her and my father in law Bernard's home. She was an accomplished knitter, and made sweaters and scarves for her family. She was a member of True Sisters, an active member of Park Synagogue's sisterhood and other Jewish organizations.
Recipe:
Ingredients:
1 box velveeta cheese
1 cup milk
3 eggs
1 stick butter
one box elbow macaroni or shells
Instructions:
Mix together: 1 box velveeta cheese cut into chunks, 1 cup milk, 3 eggs beaten, 1 stick butter, cut into pieces
Boil one box elbow macaroni or shells (don't overcook) then drain, but do not rinse).
Add cheese mixture to noodles and pour into greased 13 x 9 pan.
Cook uncovered at 350 until browned on top, approximately 1 hour.
1 box velveeta cheese
1 cup milk
3 eggs
1 stick butter
one box elbow macaroni or shells
Instructions:
Mix together: 1 box velveeta cheese cut into chunks, 1 cup milk, 3 eggs beaten, 1 stick butter, cut into pieces
Boil one box elbow macaroni or shells (don't overcook) then drain, but do not rinse).
Add cheese mixture to noodles and pour into greased 13 x 9 pan.
Cook uncovered at 350 until browned on top, approximately 1 hour.