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    You are in: Home / Recipes / Velveeta Macaroni and Cheese Recipe
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    Velveeta Macaroni and Cheese

    Velveeta Macaroni and Cheese. Photo by Cmat15

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    kmdipaolo's Note:

    My son is a very picky eater, but loves Velveeta cheese. I make this for every holiday so he will at least eat something. When my aunt visited relatives in Florida for Thanksgiving, she called to get this recipe so they could have it for Thanksgiving dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cook macaroni according to directions and drain.
    3. 3
      Melt margarine in a large saucepan.
    4. 4
      Add flour and whisk together.
    5. 5
      Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
    6. 6
      Stir constantly.
    7. 7
      Add chunks of Velveeta and allow to melt.
    8. 8
      Salt and pepper to taste.
    9. 9
      Pour macaroni into a 13x9 oblong baking dish.
    10. 10
      Pour sauce over macaroni.
    11. 11
      Bake in the oven for 20 minutes, then put extra slices of cheese on top.
    12. 12
      Bake for another 5 minutes until cheese melts.
    13. 13
      Allow to cool for a few minutes, then serve.

    Ratings & Reviews:

    • on October 22, 2011

      55

      I have been looking for the ULTIMATE Mac N Cheese recipe--and this is it! This the most moist and yummy I have ever made. It reheats in the microwave and is still creamy and moist as when it first came out of the oven!! I added a few of my own touches--a small amount of yellow mustard and nutmeg and topped it off with some crushed Ritz cracker crumbs drizzled with melted butter before baking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2010

      55

      This was very good mac and cheese! You have to like velveeta though! I cut the sauce in half and used the same amount of noodles and while I could have used maybe 3/4 of a cup more milk when making the sauce (it will look on the thin side and you want it thinner because it will be absorbed when baking), it was just about perfect. It made just shy smaller than 13X9 pan (I think it was 10x8 or something). I would recommend mixing the sauce with the pasta well before pouring into the baking pan. I personally didn't like the dry noodles on the bottom. I like my sauce thoroughly mixed throughout! Also leave your pasta on the underdone side when boiling so that it will be al dente after baking. Since I had a smaller pan, I also baked for less time. Thanks for posting kmdipaolo!!! Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2011

      55

      This is the best macaroni & cheese that I've ever had. It's better than my mothers, grandmothers, or any restaurants. I didn't use the sliced cheese on the top though. Instead I shaved velvetta that was left over. It was so cheesy & delicious unlike the traditional floury & lumpy recipe that I've been making. I will never make another mac & cheese again. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (37)

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    Nutritional Facts for Velveeta Macaroni and Cheese

    Serving Size: 1 (148 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 348.0
     
    Calories from Fat 161
    46%
    Total Fat 17.9 g
    27%
    Saturated Fat 8.7 g
    43%
    Cholesterol 41.9 mg
    13%
    Sodium 720.2 mg
    30%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.1 g
    16%
    Protein 13.2 g
    26%

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