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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leahjbakerITs good just a lot of it next time I will cut the recipe in half3y ago
thyragreenLOVED this recipe first time I EVER mastered backed Mac n cheese... After two failed attempts!!3y ago
Jennieo33This is the best Mac n cheese I ever had! Thanks Kelli.3y ago
bstrong2Family loved it. By far my favorite Mac n' Cheese recipe.3y ago
alpineaggieThis 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.3y ago
beyetteMade 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 sharing3y ago
LucyD1Made it yesterday. No leftovers. Family loved it!4y ago
BumcookYour 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.4y ago
cook631I added diced jalapeños and bacon. Sooo good.4y ago