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mac n cheese Recipe

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This recipe for mac n cheese, by , is from Olivia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olivia Clayton

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter or margarine, cut into small pieces
1 pkg. (16 oz.) elbow macaroni, cooked
1/2 lb. (8 oz.) VELVEETAŽ, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 egg
2-1/2 cups milk
Paprika

Directions:
Directions:

HEAT oven to 350°F.

PLACE butter in bottom of 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and Cheddar.

WHISK egg and milk until well blended; pour half over ingredients in baking dish. Repeat with remaining ingredients except paprika.

BAKE 15 min.; stir carefully until well blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20mins
Personal Notes:
Personal Notes:
What You Need
1/4 cup butter or margarine, cut into small pieces
1 pkg. (16 oz.) elbow macaroni, cooked
1/2 lb. (8 oz.) VELVEETAŽ, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 egg
2-1/2 cups milk
Paprika
Make It

HEAT oven to 350°F.

PLACE butter in bottom of 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and Cheddar.

WHISK egg and milk until well blended; pour half over ingredients in baking dish. Repeat with remaining ingredients except paprika.

BAKE 15 min.; stir carefully until well blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.
Kraft Kitchens Tips
Healthy Living
Save 50 calories and 7g of fat, including 4g of saturated fat, per serving by preparing with 2% Milk VELVEETA and KRAFT 2% Milk Shredded Cheddar Cheese.
Special Extra
For a festive look, add layers of 2 cups chopped mixed red and green peppers along with the other casserole layers before baking.
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ratings & comments

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I have been making this recipe for 8 years now. We have made it a tradition at Christmas and Easter. Family and friends always expect me to bring this dish to any covered dish events.
posted by SusanLHR | on 9/1/2011
rating
I was looking for an easy mac and cheese and this is it! It is very good, too. My husband even asked me to make it again! I like that you can put everything in the pan and let it bake. And yes, using different kinds of cheese makes it even better.
posted by Karin_MS | on 5/26/2011
rating
everyone loves this mac and cheese. Quick and easy to make, tastes great!
posted by Claire9230 | on 4/23/2011
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posted by sommerkarma | on 2/24/2011
rating
Very easy and good. I also added peas to this.
posted by a cook | on 2/22/2011
rating
Easy and great! I added some dried mustard and pepper to the milk mixture. Have made it with different cheeses instead of the sharp cheddar and always add some parmesan to the mix.
posted by a cook | on 2/8/2011
rating
I made this and shared with my neighbor and my parish priest. We all loved it and will make it during lent at lot. I used the new Velveeta Shreds rather than cutting the regular Velveeta in chuncks. It worked out great. Best recipe for Mac and Cheese I have tried. Thanks.
posted by jmfpma | on 1/31/2011
rating
Great recipe. My kids love it.
posted by pz9dps | on 12/22/2010
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posted by hbackus1 | on 12/20/2010
rating
posted by navalta2 | on 12/12/2010

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nutritional information
per serving


Calories
500
Total fat
24 g
Saturated fat
14 g
Cholesterol
95 mg
Sodium
710 mg
Carbohydrate
50 g
Dietary fiber
2 g
Sugars
8 g
Protein
21 g
Vitamin A
20 %DV
Vitamin C
0 %DV
Calcium
50 %DV
Iron
15 %DV

 

 

 

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