Macaroni And Cheese – a delicious recipe with elbow macaroni, flour, milk, Velveeta cheese, paprika, butter. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook macaroni according to directions. Drain and set aside. Melt butter in saucepan. Blend in flour until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Beat 1 egg, then add 2 to 3 teaspoons of hot butter mixture to the egg. Stir well and pour back into the butter mixture and return to medium heat for about 1 minute. Stir in 1 cup of cheese until smooth. Lightly grease a 3-quart casserole dish and layer macaroni and cheese, ending with a layer of cheese sauce. Bake 20 to 25 minutes in a 350u00b0 oven. Top with remaining shredded cheese and sprinkle with paprika. Bake 10 more minutes or until cheese melts.
782
kcal
Calories
67
g
Fat
10
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (12 oz.) pkg. elbow macaroni, 2 Tbsp. flour, 1 (13 oz.) can evaporated milk, 2 c. shredded mild or Velveeta cheese, and more.
Yes, Macaroni And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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