Extra Creamy Velveeta Mac and Cheese
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 456.9
- Total Fat: 36.4 g
- Cholesterol: 106.7 mg
- Sodium: 860.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.5 g
- Protein: 17.0 g
View full nutritional breakdown of Extra Creamy Velveeta Mac and Cheese calories by ingredient
Introduction
Serves 6 generously. Serves 6 generously.Number of Servings: 6
Ingredients
-
1/4 cup Butter, salted
1/4 cup all purpose flour
1/2 cup Heavy Whipping Cream
3/4 cup Milk, 3.25%
225g Velveeta Cheese Product, cut into cubes
175 gram(s) Medium Cheddar Cheese, 1 cup coarsely grated & 1/2 cup finely grated
1 1/2 cup spiral noodles
10 Ritz Crackers, crumbled
Directions
Place noodles into a large heat-safe bowl and cover with boiling water to about 2 inches above noodles. Stir and let sit for 30 minute, stirring occasionally.
In medium saucepan, melt butter over medium heat, then sprinkle in flour, whisking constantly. Cook, whisking constantly, for 2 - 3 minutes, then slowly add cream and milk, continuing to whisk, and cook until thickened to the consistency of thick pancake batter.
Switch to a silicone spatula and reduce heat to medium low. Begin to add the cubes of Velveeta a handful at a time, stirring to melt the cheese. When one handful melts, add another handful and continue until all of the Velveeta is melted into the sauce.
Remove sauce from heat and stir in the 1 cup of coarsely grated cheddar.
Drain the now plumped up noodles, dry the bowl, and return the drained pasta to the bowl. Stir in the sauce (there will be lots, but the pasta will absorb some as it cooks, since you didn't actually cook it).
Transfer to a well sprayed casserole dish and smooth over the top. Sprinkle with the crumbled Ritz crackers and the 1/2 cup of finely grated cheddar. Cover tightly with foil.
Bake in a preheated 400 degree F oven for 25 minutes. Remove foil and return to oven for another 15 minute until top is browned and crispy.
Serving Size: 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIXBADGIRL.
In medium saucepan, melt butter over medium heat, then sprinkle in flour, whisking constantly. Cook, whisking constantly, for 2 - 3 minutes, then slowly add cream and milk, continuing to whisk, and cook until thickened to the consistency of thick pancake batter.
Switch to a silicone spatula and reduce heat to medium low. Begin to add the cubes of Velveeta a handful at a time, stirring to melt the cheese. When one handful melts, add another handful and continue until all of the Velveeta is melted into the sauce.
Remove sauce from heat and stir in the 1 cup of coarsely grated cheddar.
Drain the now plumped up noodles, dry the bowl, and return the drained pasta to the bowl. Stir in the sauce (there will be lots, but the pasta will absorb some as it cooks, since you didn't actually cook it).
Transfer to a well sprayed casserole dish and smooth over the top. Sprinkle with the crumbled Ritz crackers and the 1/2 cup of finely grated cheddar. Cover tightly with foil.
Bake in a preheated 400 degree F oven for 25 minutes. Remove foil and return to oven for another 15 minute until top is browned and crispy.
Serving Size: 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user PIXBADGIRL.