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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (239g) Recipe makes 10 servings |
||
| Calories 601 | ||
| Calories from Fat 247 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 17.1g | 85% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 858mg | 35% | |
| Potassium 428mg | 12% | |
| Total Carbohydrate 64.9g | 21% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 4.9g | ||
| Protein 23.0g | 45% | |
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Ingredients
- 24 ounces macaroni
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- 16 ounces Velveeta cheese (sometimes I use even more)
- 1 pinch white pepper or black pepper
- 1-2 cup shredded cheddar cheese
Directions
1
Preheat oven to 350 degrees Fahrenheit.2
Prepare macaroni according to package directions.3
Melt butter in a large pan.4
Whisk flour into melted butter to create a light roux (paste).5
Slowly whisk milk into the roux, whisking constantly to avoid lumps.6
Allow milk and roux to heat for about one minute, then begin adding the Velveeta.7
Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.8
After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.9
Once the macaroni and sauce are mixed together, tranfer to a 9 x 13 baking dish.10
Cook uncovered for 25-30 minutes or until bubbly.11
Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is throughly melted.12
Remove from oven and allow to cool for 5 to 10 minutes before serving.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
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Featured Reviews for This Recipe
From: Kara9080
On Oct 1, 2008
Great recipe. Made a very full 9x13 pan. I used 4 cups of macaroni and it turned out great. I usually like to tweak recipes but I'm not sure how I'd manage to make this any better. Maybe more pepper than just a pinch? 
From: flirtyfunchick
On Oct 1, 2008
Delicious! I halved the recipe and I think I ended up with about 2-1/4 cups of milk, but it just made the dish more creamy! I also stirred in shredded sharp cheddar into the cheese mix and a few sprinkles of nutmeg and cloves. There was a great flavor to the dish and my husband absolutely loved it!! Thanks Mark!
From: Lennie
On Aug 12, 2002
This was a surprise hit. I was sure I wasn't going to like any sauce made with Velveeta, but a large brick of it bought at a bargain price was sitting in my fridge so I needed to start using it. I was unsure of the amount of dry macaroni to use (I had a 900-gram bag), so I tried 5 1/4 cups ... but I think that was a tad too much and next time will use 4 cups. This recipe was very easy to prepare, came together quickly, and was a HUGE hit with both my husband and teenage son. I liked the mild creamy/cheesy sauce; it was very old-fashioned and definitely qualifies as comfort food. I substituted a few shakes of Tabasco for the white pepper; that was the only change I made. Thanks for the recipe, Mark!
From: Miss Erin
On Oct 10, 2001
This was great, I don't like Velveeta cheese and I still enjoyed it. This has helped me on my way to "mastering" mac and cheese!
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