An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.
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- 1Empty can of tomato soup into small saucepan.
- 2Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
- 3Pour into pan.
- 4Stir to combine.
- 5From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
- 6Cut into 1/2" cubes.
- 7Place into soup/milk mixture.
- 8Over medium heat, stir soup, milk, and cheese cubes to combine.
- 9While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
- 10Try to time pasta to be done and drained just prior to the cheese sauce being completed.
- 11Taste the cheese sauce.
- 12Too cheezy? Add a few splashes of milk.
- 13Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
- 14When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
- 15Add cheese sauce from sauce pan.
- 16Stir to combine cheese sauce and pasta.
- 17Serve hot immediately.
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Nutritional Facts for Velveeta Macaroni and Cheese
Serving Size: 1 (172 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 241.5
- Calories from Fat 129
- Total Fat 14.3 g
- Saturated Fat 9.3 g
- Cholesterol 51.2 mg
- Sodium 1252.5 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 0.8 g
- Sugars 10.2 g
- Protein 11.7 g