Under 30 minutes
for 6 servings
- 1 block velveeta cheese, cut into ½-inch (1 1/4 cm) cubes
- ¾ cup milk (180 g)
- 1 lb dried elbow macaroni (425 g), cooked according to package instructions and drained, not cooled
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Calories 325
- Fat 4g
- Carbs 57g
- Fiber 2g
- Sugar 3g
- Protein 12g
Estimated values based on one serving size.
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- Add the cubed Velveeta, milk, and hot cooked pasta to a large pot and cook over medium-low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Stir in the salt and pepper.
- Serve immediately.