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.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 198 (51%)|
|Amt Per Serving||% DV|
|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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