A few years back my husband and I decided to stop eating so many processed foods. The one food I missed the most was Velveeta Shells and Cheese. I can not even begin tell you how many mac and cheese recipes I have tried and while they were good, non of them had the creaminess of Velveeta.
That was until I tried this recipe. Not only is this macaroni and cheese nice and creamy, but it is also super easy to make. Just look at all that creamy cheesy goodness.
Extra Creamy Macaroni and Cheese
Ingredients:
- 2- 16 ounce boxes shell pasta
- 4 tablespoons unsalted butter
- 10 3/4 ounce can cheddar cheese soup
- 12 ounce can evaporated milk
- 2 cups extra sharp cheddar cheese
Directions:
- Cook the pasta according to the directions, drain and return to the pot.
- With heat on low add the butter, cheese soup and evaporated milk to the pasta. Stir to combine.
- Add in the cheddar cheese stirring until melted.
Serves: 8
Calories: 652
Total Fat: 18.1g
Saturated: 9.9g
Polyunsaturated: 1.5g
Monounsaturated: 0.5g
Trans: 0g
Cholesterol: 51.6mg
Sodium: 527mg
Potassium: 150.6mg
Total Carbs: 91.1g
Dietary Fiber: 4.4g
Sugars: 9.1g
Protein: 24.6g
Vitamin A: 13.1%
Vitamin C: 0.1%
Calcium: 33.4%
Iron: 20.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Clever, Crafty, Cookin' Mama.
