Put an extra-special spin on a classic recipe with this easy Homemade Mac and Cheese recipe. This Homemade Mac and Cheese includes red pepper and VELVEETA.
What You Need
Original recipe yields 6 servings
1 can (5 oz.) evaporated milk
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 cup KRAFT Shredded Mild Cheddar Cheese
2 Tbsp. butter or margarine, melted
1/4 tsp. ground red pepper (cayenne)
2 cups elbow macaroni, cooked
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Let's Make It
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.
For added heat, use 1/2 tsp. ground red pepper (cayenne).
Prepare as directed with fat-free evaporated milk, 2% Milk VELVEETA, KRAFT 2% Milk Shredded Cheddar Cheese and multi-grain elbow macaroni.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each.
* 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.