Recipe By sal
Rating
Published Aug 18th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 376.4

Excellent restaurant-style macaroni with cheese that knocked me away!

Recipe Ingredients

  • 1 ½ cups macaroni
  • 6 ounces processed cheese, shredded
  • ½ cup shredded Cheddar cheese
  • 2 tablespoons heavy cream
  • salt to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Nutrition Facts

  • Calories 376.4
  • Carbohydrate 34 g
  • Cholesterol 58.6 mg
  • Fat 18.9 g
  • Fiber 1.8 g
  • Protein 17.1 g
  • Saturated Fat 11.1 g
  • Sodium 622.8 mg
  • Sugar 3.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Easier than the blue box and twice as good. Couldn't resist adding a good dab of butter and more cream. I served this in individual dishes topped with buttered bread crumbs and broiled until golden brown. Made even better as "Truffled Lobster Mac and Cheese" by adding white truffle butter and hefty chunks of cooked - Read more ...
  2. HELPFUL TIPS: If you like Velveeta from the box at the store then it may be better to just buy that b/c that's what you're getting here (exactly). I don't even think you'll get credit for making it yourself since I'd take the box over this. I told my husband what this was called (Restaurant - Read more ...
  3. This was fast and tasted good. I did make some changes to use what I had on hand. I used 4 slices american cheese in place of velveeta. I used 1 full cup of sharp cheddar cheese. I used 1/4 cup milk in place of the cream. And about 2 1/2 cups pasta. This was - Read more ...
  4. Excellent. Would be just as good with less processed cheese or a good bit more macoroni and I needed a little more cream. (used low fat half & half).
  5. It would've been 5 stars if I would've used less processed cheese than the recipe called for---- way too cheesie but underneath all that cheesiness is a great dish.. It does remind me of Boston Market or even KFC like other reviewers said!
  6. FYI DO NOT SALT THE PASTA WATER!!!! I usually salt my water for boiling my pasta but this recipe does not need that. It reasulted in a slightly too salty dish but I know that next time it will be perfect.
  7. This was great. The cheddar cheese used was medium. The Velveeta made the dish creamy. I did not notice a velveeta taste at all. The only difference was more than 2 tablespoons of heavy cream was added to desired consistency. I also doubled the recipe...glad I did. Will have to try with sharp cheese just - Read more ...
  8. This was awesome fresh off the stove -- so creamy and much like Boston Market Mac & Cheese -- however it didn't warm up very well after spending the night in the fridge -- A total keeper if freshly made but not for leftovers... Thanks!!
  9. This really is creamy and delicious. I used whole milk instead because that is all I had, and I just used as much as I needed to get the right consistency, and it worked out fine. My only advice is to make sure you use a good brand of processed cheese, it makes all the - Read more ...
RedCipes