Macaroni and Cheese With Velveeta
Updated Nov. 13, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons light margarine
- 2tablespoons flour
- 2cups 1 percent lowfat milk
- 12ounces elbow macaroni
- 12ounces Velveeta Light processed cheese product, sliced thin
- 1teaspoon dry mustard
- Cracked black pepper to taste
- Oil for casserole
Nutritional analysis per serving (6 servings)
543 calories; 27 grams fat; 12 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 24 grams protein; 440 milligrams sodium
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.
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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 1½-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