Easy Restaurant-Style Macaroni and Cheese
photo by *Parsley*
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 354.88 ml elbow macaroni noodles, uncooked
- 170.09 g Velveeta cheese, finely diced (or use 6 ounces processed cheese)
- 118.29 ml old cheddar cheese, shredded
- 44.37 ml whipping cream, unwhipped
- salt
- black pepper (optional)
- cream-style cottage cheese (optional)
directions
- Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but do not rinse.
- Place the cooked pasta in a large bowl.
- Add in the Velveeta, shredded old cheddar cheese and whipping cream (use more whipping cream if desired for a creamier texture) mix to combine, then season with salt to taste and pepper if using.
- Place in serving bowls, then top with desired amount of creamed cottage cheese.
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