HOME-BAKED MACARONI & CHEESE
Before Mac & Cheese came in a cardboard box, it was made from scratch. My Mom made the best I ever tasted, but I don't have her recipe - so I made this one up. I take it to all the family potluck dinners, and get rave reviews! This recipe fills a very large (bigger than 9x12) casserole dish.
Provided by RJ Hallstrom
Categories Pasta Shells
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Prepare macaroni per package instructions.
- Drain macaroni well, return to pot while still warm.
- Add Velveeta, cream cheese, salt & pepper.
- Stir until cheeses are melted, then add cream and stir until a creamy sauce has formed.
- Pour 1/2 the macaroni into a non-stick or greased casserole dish.
- Sprinkle 8 oz of the shredded cheese on top.
- Add the rest of the macaroni and sprinkle another 4 oz of the cheese on top.
- Cover casserole (with foil or lid).
- Bake at 375 degrees for 30 minutes.
- Remove cover, sprinkle remainder of shredded cheese on top and bake an additional 10-15 minutes, until cheese is bubbly and just beginning to brown around the edges.
Nutrition Facts : Calories 566.5, Fat 23.1, SaturatedFat 14.2, Cholesterol 68.2, Sodium 1251.4, Carbohydrate 64.3, Fiber 2.5, Sugar 4.4, Protein 24.4
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