Macaroni & Cheese (Betty Crocker's Recipe But with Half Velveeta) Recipe

Looking for an easy Macaroni & cheese (Betty Crocker's recipe but with half velveeta) recipe? Learn how to make Macaroni & cheese (Betty Crocker's recipe but with half velveeta) using healthy ingredients.


Submitted by tuna100

Makes 4 servings



Make the recipe as in the Betty Crocker cookbook but substitute velveeta for half the cheese, and also add an ounce of gouda for extra creaminess.

Recipe Ingredients for Macaroni & cheese (Betty Crocker's recipe but with half velveeta)

2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon worcestershire sauce
2 cups milk
4 ounces cheddar cheese
4 ounces velveeta
1 ounce gouda cheese
1/4 cup parmesan cheese
2 tablespoons panko

Recipe Directions for Macaroni & cheese (Betty Crocker's recipe but with half velveeta)

  1. Cook the macaroni

  2. Make a roux with the butter, flour, and spices.

  3. Stir in milk and cook until thickened (comes to a boil)

  4. Stir in grated cheese (cubed velveeta) until melted

  5. Gently combine the sauce and the macaroni in a casserole dish

  6. Sprinkle top with parmesan and bread crumbs

  7. Bake at 350 for 20 minutes until sauce starts to bubble

Categories

Pasta, Main Dish

Nutrition Facts
Serving Size 260.8g
Amount Per Serving
Calories
614
Calories from Fat
308
% Daily Value*
Total Fat
34.2g
53%
Saturated Fat
21.4g
107%
Trans Fat
0.0g
Cholesterol
106mg
35%
Sodium
1209mg
50%
Potassium
437mg
12%
Total Carbohydrates
49.2g
16%
Dietary Fiber
1.8g
7%
Sugars
10.3g
Protein
26.8g
Vitamin A 25% Vitamin C 0%
Calcium 62% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
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