Comida Kraft
Recipe Box

Homemade Mac and Cheese

Prep Time
20
min.
Total Time
40
min.
Servings

6 servings, 1 cup each

Put an extra-special spin on a classic recipe with this easy Homemade Mac and Cheese recipe that includes red pepper and VELVEETA.

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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.
  • Whisk eggs and milk in large bowl until blended. Add VELVEETA, cheddar, butter and red pepper; mix well. Stir in macaroni.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through.

Healthy Living

Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with fat-free evaporated milk, 2% Milk VELVEETA, KRAFT 2% Milk Shredded Cheddar Cheese and multi-grain elbow macaroni.

Special Extra

For added heat, use 1/2 tsp. ground red pepper (cayenne).

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 420
Total fat 21g
Saturated fat 13g
Cholesterol 120mg
Sodium 710mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 7g
Protein 19g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 50 %DV
Iron 10 %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 One of my fiance's favorites; however, I am not a fan of elbow macaroni, so I make it with medium... One of my fiance's favorites; however, I am not a fan of elbow macaroni, so I make it with medium sized shells instead-they fill up with the cheese. I also add crushed up bacon, parsley, shredded Parmesan cheese, and breadcrumbs. Amazing!
Date published: 2013-06-06
Rated 5 out of 5 by from I've made this recipe twice-once with the eggs and once deleting them from the recipe. I've made this recipe twice-once with the eggs and once deleting them from the recipe. I also added an additional small can of evaporated milk for a creamier dish. The recipe is much better without the eggs and was a hit at a recent office party. I had no leftovers and was asked for the recipe.
Date published: 2004-12-24
Rated 3 out of 5 by from I remember this recipe from my Mother fondly and thought I'd try it on my own. I remember this recipe from my Mother fondly and thought I'd try it on my own. As noted on the Velvetta box and also included herein, the recipe calls for two cups, 8 oz., of elbow macaroni. I thought that either wet or dry measure, a cup was always 8 oz. If the recipe calls for two cups then it is 16 oz. or if it is only 8 oz. then it is one cup. Next time I will make adjustments for this discrepancy and I am sure it will turn out as I remembered it. If my understanding of measures is incorrect, please let me know. Thanks. ~ Kraft Kitchen Expert ~ Kraft Kitchen Helper <<< Response from Kraft Kitchens Expert, Wendy ~ Only for liquids does 8 oz. = 1 cup. For solids, the volume can be different, depending on the density of the food as well as air space in the cup. >>>
Date published: 2007-02-12
Rated 5 out of 5 by from This recipes is excellent! This recipes is excellent!! I have to double the recipe when I make this !! I add extra shredded cheese and it turns out great!! Sometimes I just make to leave in the refrig so the kids can just reheat while I am at work, it goes great with a peanut butter sandwich or by it self
Date published: 2007-06-16
Rated 3 out of 5 by from While I thought this dish was okay, my husband hated it! While I thought this dish was okay, my husband hated it! Since we don't really care for red pepper, I merely put a dash in and it was still too much for us. My husband also didn't like the Velveeta cheese, which is probably more geared for children's taste, since I remember liking it as a child. All in all, although I liked the creaminess the Velveeta and evaporated milk gave it - we didn't like the overall taste of this dish.
Date published: 2007-04-07
Rated 3 out of 5 by from This needs some alterations. This needs some alterations. Overall my family liked it but they felt it needed more cheese and they could have done without the red pepper. The noodles soaked up the evaporated milk and I used 12 ounces instead of the 5 ounces it called for. I'm still searching for that perfect home baked macaroni & cheese recipe. I will continue to search and try recipes from Kraftfoods until I find the perfect one.
Date published: 2008-01-20
Rated 3 out of 5 by from This recipe was alright....but I wasn't completely "Wowed" by it. This recipe was alright....but I wasn't completely "Wowed" by it. I cut way down on the pepper and it will still pretty spicy. Reading other peoples comments, I was expecting it to be really creamy, and to me it was not at all. I even used more evaporated milk! All in all...it was not bad, but not worth the trouble to make it again.
Date published: 2007-11-08
Rated 2 out of 5 by from Overall, this recipe was definetly better than regular EasyMac, but the eggs kinda through me off. Overall, this recipe was definetly better than regular EasyMac, but the eggs kinda through me off. It was like scrambled eggs in my mac and cheese, really weird. Maybe I prepared it wrong, but next time I'll definetly take out the eggs and add more velveta, because it was pretty dry.
Date published: 2007-06-09
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