Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Zak Attack Mac-n-Cheese

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 12 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 2 pounds small pasta (shells or elbows work really well)
  • 2 cups milk, approx.
  • 1/2 stick butter or margarine
  • 2 pounds Velveeta processed cheese, cubed
  • 1 pound mild cheddar cheese or low fat cheddar cheese, shredded
  • 4 slices of American cheese, cut in half
make it
Prepare macaroni according to package directions. To make cheese sauce put milk in a large sauce pan, add butter or margarine. Heat on med-low temperature until scalded, stirring constantly so it doesn't burn. Add the Velveeta and stir until partially melted. Add the cheddar and American cheese.

Reduce heat to low and stir constantly until about three-quarters of the way melted, don't let it burn! Turn off the heat & cover. This will melt the cheese the rest of the way.

When the macaroni is done drain it and put it back in the pot. Add the cheese sauce and mix it well so that the cheese and macaroni are well blended. Serve hot with salad and bread and butter.
Freezing, Reheating and Serving Notes:

You can put the mac-n-cheese in a buttered casserole dish and bake in the oven for about 30 minutes, if you like baked macaroni and cheese.

I like to melt a stick of margarine or butter and add soda cracker crumbs to the melted butter and top the mac-n-cheese before baking.
It's pretty good right out of the pot!!! This will make about 12 good sized servings.

I sometimes serve it as a side dish on burger and hot-dog night, so then I halve the recipe.

This freezes pretty well. I usually put it in a
doubled food storage bag (the cheap store brand kind) and twist tie it shut and label it. It's usually gone in a few days. It can be refrigerated for about 3-4 days (at which point it will probably be gone anyway!)

You can halve the macaroni & freeze half the cheese sauce for use another time.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email