VELVEETA Salsa Mac ‘N Cheese
VELVEETA cheese was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York.
This is vegetarian and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
VELVEETA Salsa Mac ‘N Cheese
Ingredients
Instructions
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Cook the macaroni according to package instructions. Drain and set aside.
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In a large saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and paprika until well combined.
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Gradually whisk in the milk and salsa until smooth. Cook and stir until thickened.
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Reduce heat to low and add the VELVEETA cheese. Stir until melted and smooth.
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Add the cooked macaroni to the cheese sauce and stir until well coated.
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Preheat the oven to 350°F (175°C). Transfer the mac 'n cheese to a baking dish.
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Sprinkle bread crumbs on top.
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Bake for 20-25 minutes, or until golden and bubbly.
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Let it rest for 5 minutes before serving.
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Garnish with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
