top of page

1960s Mac and Cheese

(by Sue Lange)


1 lb. elbow macaroni

4 T. margarine

1/2 c. flour

3 c. milk

half a brick of Velveeta, cubed

salt, as needed

any amount of leftover ham, cubed


Cook the macaroni according to the box instructions.

Melt margarine in a large pot.

Stir in flour until smooth.

Add milk slowly, stirring to prevent lumps. Cook until thickened.

Add Velveeta, stirring until melted and smooth.

Remove from heat and stir in macaroni and ham.

Dump contents of pot into the green bowl and salt as needed.


(Read Golden Pyrex Moments, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page