Comida Kraft
Recipe Box

Baked Macaroni and Cheese Recipe

Baked Macaroni and Cheese Recipe is rated 4.3 out of 5 by 90.
Prep Time
20
min.
Total Time
40
min.
Servings

4 servings, 1 cup each

Combine elbow macaroni, VELVEETA, milk and a dash of pepper for this simple Baked Macaroni and Cheese recipe. Make the cheesy dish today!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cook VELVEETA and milk in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and pepper.
  • Spoon into 1-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through.

Serving Suggestion

Serve with a side salad and piece of your favorite fresh fruit.

Substitute

Prepare using your favorite shaped pasta.

Variation

Bake in 4 (10-oz.) baking dishes instead of the 1-qt. casserole.

Servings

  • 4 servings, 1 cup each

Nutritional Information

Serving Size 4 servings, 1 cup each
AMOUNT PER SERVING
Calories 470
Total fat 18g
Saturated fat 12g
Cholesterol 55mg
Sodium 1150mg
Carbohydrate 54g
Dietary fiber 2g
Sugars 10g
Protein 22g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 70 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I loved this recipe and I am a terrible cook! I loved this recipe and I am a terrible cook! It was easy with minimal ingredients. I was able to add my own style into it by adding seasoned salt and mexican style shredded cheese. I did substitute 1/2 cup milk instead of the recommended 1/3. Also, I had a bag of funyons at my house so I crunched them up and sprinkled them on top. Wonderful recipe. The last baked macaroni I made came out terrible and I ended up throwing it all away. Nice portions also. And it's very easy because I am a inexperienced teenager and it came out very well.
Date published: 2007-03-25
Rated 4 out of 5 by from I first made this to take to a reunion and used the variation of putting additional slices of... I first made this to take to a reunion and used the variation of putting additional slices of Velveeta on top. YUMMY! The second time I made it was as a main dish for dinner. I added approx. 1/4 pound of cubed ham. I again used the extra cheese on top. SUGGESTION: The extra cheese is great if you use this as a side dish. BUT, it makes it too cheesy if you serve as a main course. Next time, I'll add the ham but leave the extra cheese off the top. :-)
Date published: 2002-10-23
Rated 5 out of 5 by from the macaroni and cheese is very creamy. the macaroni and cheese is very creamy. it taste delicious. its tender and soft. I have alwayse loved baked macaroni. ever since my mom used to make it, and that is as far back as i can remember. so when i got old enough to make it it didnt take long to learn how to. it tast better than any thing else i'v ever eaten. It is very delious. it has the best taste , its smooth.
Date published: 2002-10-08
Rated 3 out of 5 by from First, there's an error in the recipe. First, there's an error in the recipe. It says to use 2 cups of cooked macaroni. They meant 2 cups raw macaroni, as 2 cups cooked will not yield 4 (1 cup)servings. For me this recipe was a little bland. It did not have the cheesy flavor I was looking for. I liked that the oil did not separate from the cheese, especially when reheated.
Date published: 2014-02-24
Rated 5 out of 5 by from For that busy family I put 8 oz of velveeta into a crock pot with a 13 ounce can of evaporated milk... For that busy family I put 8 oz of velveeta into a crock pot with a 13 ounce can of evaporated milk and the uncooked pasta. Set it to low and let it go! The pasta cooks with a cheesy flavor and it is thick and yummy. I sometimes add a can of drained and chopped tomatoes and/or chopped ham cubes.
Date published: 2003-04-05
Rated 5 out of 5 by from I made this Thanksgiving 2002 for the first time to take as my "dish" at mom's. I made this Thanksgiving 2002 for the first time to take as my "dish" at mom's. I was soon instructed that I am now officially in charge of the macaroni & cheese at every family gathering (and boy do we have a bunch) so needless to say, this is the best macaronie and cheese!!
Date published: 2003-11-21
Rated 4 out of 5 by from I mixed the cheese and milk in a microwave safe 1 qt. I mixed the cheese and milk in a microwave safe 1 qt. glass casserole pan; microwaved on reduced heat (power) until smooth about 3-4 minutes), stirring frequently. Then I added the cooked macaroni and pepper to the mixture along with about 2 tsp. minced onion. Yummmmy!!
Date published: 2009-06-22
Rated 5 out of 5 by from I've made this recipe a few times but use a combination of cheese (including montery jack, and sharp... I've made this recipe a few times but use a combination of cheese (including montery jack, and sharp chedder cheese). Also, before sprinkling the cheese on the top, I sprinkle a coating of bread crumbs - it gives it a slightly different texture that my kids love!
Date published: 2003-05-20
  • 2016-09-29T10:51CST
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