Cook elbow macaroni noodles according to package directions. Drain.
Meanwhile pour half and half into sauce pan. Cut cheese spread into chunks and add to sauce pan. Cook over low heat, stirring until cheese has melted. Add butter and melt into cheese sauce. Add salt & pepper to taste. Place cooked elbow macaroni in a 12 cup capacity oven proof baking dish. (Corning ware or Pyrex) Stir in cheese sauce and mix well. Top with shredded cheddar cheese if desired.
Cut bread slices into small "crouton" size pieces. Scatter on top of mixture. (I am not sure why my mother put bread pieces on top, just that she did)
Bake covered in preheated oven at 350 until bubbly, about one hour. Remove and let stand for 5 minutes. Serve sprinkled with paprika if desired.
Note: Velveeta has twice the fat content as the Wal-Mart brand.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6|
|Calories from Fat: 264 (39%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 75.5mg||23 %|
|Sodium 1331.2mg||46 %|
|Potassium 524.6mg||14 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 71.3g|
|Protein 27.2g||39 %|
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: 671
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