Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 20 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 32 ounce Velveeta, Light cut into chunks
- 8 tablespoon Butter
- 2 cups Heavy whipping cream
- 2 cups Whole milk
- 1 teaspoon Salt & pepper to taste
- 36 ounces Elbow Macaroni, dry
- 3 cups Cheddar cheese shredded
- 2 teaspoon Paprika
Preparation
1. Pour milk and cream into pot. Add the chunked Velveeta and cook over low heat, stirring until Velveeta has melted. Add 1 stick of butter and melt into cheese sauce. Add salt & pepper to taste.
2. Cook elbow macaroni noodles according to pkg directions. Drain.
3. Place cooked elbow macaroni in turkey-sized roasting pan(if making the full recipe) and pour cheese over. Mix well. Top with 3 cups of shredded cheddar cheese. Sprinkle top with paprika.
4. Bake at 350 until bubbly, about one hour.
One serving: 1/2 cup. The original recipe makes approximately 24 servings.
