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Ingredients
- 6 c. water
- 1 1/3 c. elbow macaroni
- 4 ounce Velveeta cheese
- 1/2 c. shredded cheddar cheese
- 2 Tbsp. whole lowfat milk
- 1/4 tsp salt
Directions
- Bring water to a boil over high heat in a medium saucepan. Add in elbow macaroni to the water and cook it for 10 to 12 min or possibly till tender, stirring occasionally.
- While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
- When the macaroni is done, strain it and then pour it back into the same pan, without the water. Add in the cheese sauce to the pan and stir gently till the macaroni is well-coated with the cheese. Serve immediately while warm.
- This recipe yields about 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 3 servings | |
| Calories 587 | |
| Calories from Fat 146 | 25% |
| Total Fat 16.47g | 21% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 907mg | 38% |
| Potassium 394mg | 11% |
| Total Carbs 82.91g | 22% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.49g | 4% |
| Protein 24.88g | 40% |
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