16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1562 (83%)|
|Amt Per Serving||% DV|
|Total Fat 173.6g||231 %|
|Saturated Fat 109.8g||549 %|
|Monounsaturated Fat 44.3g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 534.1mg||164 %|
|Sodium 1812.3mg||62 %|
|Potassium 147.4mg||4 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 58.8g|
|Protein 31.3g||45 %|
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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: 1883
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