MACARONI AND CHEESE II
When in a hurry, try this scrumptious macaroni and cheese dish that will satisfy your family's hunger in no time!
Yield
8 servingsPrep
8 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 8 | ounces |
cheddar cheese
|
|
| 12 | ounces |
mozzarella cheese
shredded |
|
| 1 | cup |
sour cream
|
|
| 8 | ounces |
cream cheese
|
|
| 12 | ounces |
evaporated milk
|
|
| 1 | cup |
butter
two sticks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 231.2 | ml/g |
cheddar cheese
|
|
| 346.8 | ml/g |
mozzarella cheese
shredded |
|
| 237 | ml |
sour cream
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 237 | ml |
butter
two sticks |
|
Directions
Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sour cream & cream cheese in the butter. Add evaporated milk. Stir until smooth. Add ⅓ of the mozzarella. Pour over macaroni.
Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes or until bubbly. Don't let it get brown on top because the mozzarella won't be stringy.
