Oh so creamy and yummy! A recipe sure to please everyone.
(Updated 11/2011)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 392 | ||
Calories from Fat: 198 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 71.7mg | 22 % | |
Sodium 800.4mg | 28 % | |
Potassium 245.5mg | 6 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.4g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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