You want to serve your visitors a quick and impressive dessert. Try these easy, three-ingredient dulce de leche-filled puff pastry pieces. Absolutely lovely!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ounces elbow macaroni
- 4 ounces cubed processed cheese food
- 2 fluid ounces milk
- ¼ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 242 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The first time, I followed the recipe exactly. 2nd time I grated cheese by hand, as we have trouble going through an entire block of processed cheese – you know what I mean. Today, I used half a jar of Kraft’s Old English cheese spread – even easier! Thank you for a terrific recipe – which is great for a smaller family. Perfect for two. Approximately the same quantity as the blue box mac and cheese – you know what I mean there, too.
Perfect
This is the same recipe that I have been making for years because it is the one on the Velvetta cheese box. I use 2 cups of macaroni and it makes enough for 5 people easily.
This was a good recipe to finish that cheese in the fridge. I agree with the others that it is a bit bland; but that is why my kids like, so this is a keeper. This would serve as a good base for more ingredients to increase the flavor.
Good, very simple mac and cheese to make when you have leftover processed cheese to use up.
nice quick and easy recipe
Yummy, Children’s Favorite!
Just enough for two people.
Easy and much better than the regular in the box style. Made it per instructions listed, with the exception of adding a bit of butter. Hubs loved it, and he’s not a huge fan of mac n cheese.
Quick and easy, but not as flavorful and saucy as a roux based recipe. For correct serving count, use 2 ounces of pasta per person and adjust ingredients accordingly. I might use this for a quick lunch if I want to finish up American cheese on hand, but I promised the kids that time I’d make their preferred classic type.
Super easy and worked well for the mac n cheese bar I set up for my son’s birthday party. We had toppings like pulled pork, jalapenos, breadcrumbs, and bacon bits! Great base recipe!
Great and easy recipee
Very easy and just the right portion for a quick weeknight side to serve with leftover holiday ham.
Just made this tonight! VERY easy and everyone loved it!
It’s easy and fast, and adding a bit of Parmesan before serving adds flavour
Really good and creamy and super easy. Best served immediately, as the creaminess quickly goes away as it cools. Might try adding more milk next time.
Tasted like the boxed Mac n cheese with Velveeta (not the powdered kind). It was okay…nothing great. Still can’t beat the real old fashioned Mac n cheese made with extra sharp cheddar. Easy & quick, but wouldn’t make again.
I used a can of evaporated milk, one 4oz. cube of velveeta cut into pieces, 1.5 cups of shredded mexican blend cheese. heated the milk to a simmer, added the cheeses until sauce became smooth an velvety. added onion powder, garlic powder, lawry’s season salt, black pepper and dry mustard. Also used cavatappi pasta, its what I had on hand. Yummy!!! leftovers were solid, but put in a saucepan with a 1/4 cup of milk to re-heat and was the same as the day I made it. Yummy!!!
It was very creamy and had a nice, mild flavor. Perfect for picky eaters. I added butter and will add shredded sharp cheddar next time to add some umph.
AMAZING AND EASY!
yes