Here's mac and cheese, all grown up and sophisticated! We've added sour cream to the cheesy sauce, along with chopped asparagus and fresh chives.
What You Need
Original recipe yields 4 servings
3 cups cavatappi, uncooked
1/2 cup chopped asparagus
3/4 lb. Queso Blanco VELVEETA®, cut into 1/2-inch cubes
1/3 cup milk
1/4 cup BREAKSTONE'S Sour Cream
2 Tbsp. chopped fresh chives
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the boiling water for the last 3 min.; drain. Return to pan.
Stir in VELVEETA and milk; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in sour cream. Sprinkle with chives.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
How to Cube VELVEETA
Cut measured amount of VELVEETA into slices, about 1/2 inch thick. Cut each slice crosswise in both directions to make cubes.
How to Make Slicing VELVEETA Easier
For easier slicing of VELVEETA, give the knife blade or cheese slicer's roller bar a light mist of cooking spray first. No more sticking!
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 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.