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Nutrition Facts
Serving Size 1 (440g) Recipe makes 4 servings
Calories 276
Calories from Fat 104		(37%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 664mg		27%
Potassium 175mg		5%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 1.1g	4%
	Sugars 3.4g
Protein 12.9g		25%
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Kfc Macaroni & Cheese

Recipe #140153 | 40 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: looneytunesfan
Oct 4, 2005

Copycat of KFC's Macaroni and Cheese.

SERVES 4 -6 (change servings and units)

Ingredients

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup cheddar cheese, shredded
2 tablespoons whole milk
1/4 teaspoon salt

Directions

1
Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2
While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3
When the macaroni is done, strain it and then pour it back into the same pan, without the water.
4
Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.

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Featured Reviews for This Recipe

From: WickedMommy

On Dec 22, 2008

It was ok. Did not taste at all like KFC. I thought it was too thick and sticky. My 3-year-old gobbled it up however, so 5 stars from the kiddo.

0 people found this review helpful

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From: Julieannie

On Dec 26, 2007

A good, easy dish to make.

0 people found this review helpful

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From: IngridH

On Apr 19, 2008

I was not happy with this recipe. First, it was way too salty. I would hold off on salt until you've tasted the dish, then add if you need it. Second, the cheese sauce doesn't need to be made separately. All that does is get another pan dirty. Next time I make mac & cheese, I will just do as I have before, and add the sauce ingredients to the cooked and drained pasta. Lastly, I needed another 1/8 cup of milk in order to get a consistancy that was like sauce, and not overly sticky.

1 person found this review helpful

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From: KITTENCAL

On Aug 23, 2006

This is so easy to make and so creamy rich which definately deserves 5 stars from me, the only change I made was I used 18% cream in place of whole milk, I also added in some black pepper and a pinch of cayenne, we loved this tunes!.... thanks Kitten