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Macaroni and Cheese

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!
Course Pasta
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 533kcal
Author Deb Clark


  • 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: 960IU | Vitamin C: 0.2mg | Calcium: 491mg | Iron: 1.2mg