Macaroni and Cheese
Macaroni and cheese doesn't make a weekly occurrence in our home. It's saved for special times when you need just an extra amount of love!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
- 1 16 oz . box shell or elbow pasta
- 2 cups cubed Velveeta Cheese
- 2 tablespoons butter
- 1/2 cup to 3/4 half & half or whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
In a large stock pot with lots of water (that's been salted)* cook the pasta according to package directions to aldente'. Drain the pasta well but do not rinse.
While the pasta is draining, add the butter to the stock pot, when it melts add the cubed Velveeta Cheese & pour the cooked pasta on top.
Give it several good stirs. Add 1/2 cup half & half and continue stirring until the cheese melts thru. Season with salt & pepper. If the cheese sauce for the pasta is too stiff, add more milk.
That's it, it's done and ready to serve!
Calories: 533kcal | Carbohydrates: 70g | Protein: 26g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1490mg | Potassium: 477mg | Fiber: 2g | Sugar: 8g | Vitamin A: 19.2% | Vitamin C: 0.2% | Calcium: 49.1% | Iron: 6.4%