Macaroni and Cheese With Velveeta
Updated November 12, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons light margarine
2 tablespoons flour
2 cups 1 percent lowfat milk
12 ounces elbow macaroni
12 ounces Velveeta Light processed cheese product, sliced thin
1 teaspoon dry mustard
Cracked black pepper to taste
Oil for casserole
Nutritional analysis per serving (6 servings)
51 grams carbs; 60 milligrams cholesterol; 543 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 1 gram trans fat; 2 grams fiber; 440 milligrams sodium; 24 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees. Melt margarine in a medium saucepan. Stir in flour. Slowly whisk in milk. Simmer over medium heat until thickened slightly, 10 to 15 minutes, whisking frequently. Meanwhile, cook macaroni in boiling, salted water until tender. Drain.
- Step 2
Reserve six cheese slices. Slowly add remaining cheese to the milk mixture a slice at a time, whisking constantly. Stir in mustard and pepper.
- Step 3
Lightly grease a 1 ½-quart casserole. Toss the macaroni with the cheese mixture and place in the dish. Top with the reserved cheese slices. Bake for 30 minutes.
Private Notes
Comments
Used sharp cheddar rather than velvetta and used butter delish
I'd rather eat macaroni and cheese out of the blue box.
Let's see, light margarine, low fat milk, Velveeta. Which one doesn't fit? Guess there's a balance of some sort. Less fat more processed whatever