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Kailey Richie: "best mac n cheese I've ever had! easy to make" Read More
7Ingredients
10Minutes
530Calories
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Ingredients
US|METRIC
10 SERVINGS
- 16 oz. elbow macaroni (Large)
- 12 oz. velveeta cheese (cut into cubes)
- 16 oz. shredded sharp cheddar cheese (divided)
- 12 oz. evaporated milk
- 1 cup half-and-half
- 1 tsp. salt
- 1 tsp. pepper
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol95mg32% |
Sodium1080mg45% |
Potassium400mg11% |
Protein26g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber1g4% |
Sugars5g |
Vitamin A20% |
Vitamin C2% |
Calcium60% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Gil 6 years ago
The taste is perfect but it clumped and burned a little. I've decided to heat small batches of it on the stove top adding milk to it.
Lori Sari 6 years ago
I first made this last year for Easter, and I have made it several times since then. I have tried many crockpot mac and cheese recipes, and this has become mine and my daughter’s favorite! I like the texture of the pasta better if you boil it for the 5 minutes, rather than putting it in uncooked. I cook it for 2 hours on low in my 4 quart crockpot, then another 30 minutes after topping it with the extra cheese. We like to add a little garlic powder and paprika (a couple shakes of each) to jazz it up! Very creamy and delicious!