Restaurant Style Mac and Cheese

128 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
sal
Recipe by  sal

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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. Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

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Reviews (128)

Rate This Recipe
SHMANESSA8
166

SHMANESSA8

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 great, just as easy to make as box mac and cheese. More like two servings... definately not 4 unless this is a side dish.

LAUREL B
99

LAUREL B

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.

STOLY
74

STOLY

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 to see how it turns out. Enjoy!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 623 mg
  • 25%

Based on a 2,000 calorie diet

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