Ready in 45 minutes
Oh so creamy and yummy! A recipe sure to please everyone.
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(F) until bubbly, about one hour.
One serving: 1/2 cup. The original recipe makes approximately 24 servings.
This dish refrigerates extremely well for leftovers and to send home with family and friends.
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tonicrosby92 3y ago
leahjbaker 3y agoITs good just a lot of it next time I will cut the recipe in half
thyragreen 3y agoLOVED this recipe first time I EVER mastered backed Mac n cheese... After two failed attempts!!
Jennieo33 3y agoThis is the best Mac n cheese I ever had! Thanks Kelli.
bstrong2 3y agoFamily loved it. By far my favorite Mac n' Cheese recipe.
alpineaggie 3y agoThis is a great recipe. I made this the night before to reheat at a family dinner the next day. I made as directed by the recipe and I was a bit dissappointed that it was not as creamy the next day as it had been the night before. However, great overall.
beyette 3y agoMade this for my husbands Work Christmas party. It was an obvious hit when when it was gone before I could even get any!! There was disappointment when people went for seconds and it was gone. Thank you for sharing
LucyD1 4y agoMade it yesterday. No leftovers. Family loved it!
Bumcook 4y agoYour recipe has opened my eyes to a whole new world of making MacNCheez, so much better than making a rue and know matter what cheese combinations I use everyone loves. I have put this to use in making scalloped potatoes as well. Thanks so much.
cook631 4y agoI added diced jalapeños and bacon. Sooo good.