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    Home » Casseroles

    Classic Two-Cheese Macaroni

    Published: Mar 11, 2009 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    I love macaroni and cheese. Of the homemade variety. Like this one I made last December. Yes, it really has been since the beginning of December since I've made Macaroni and Cheese. Grumpy just doesn't like my all sharp cheddar mac & cheese dish - but I totally love it (so do my kids and everyone else I know!). Grumpy grew up on the boxed stuff. I just cannot eat it.


    When he wants me to buy mac and cheese in a box for him, he want's the Velveeta Shells & Cheese Original. I just have one question. What on earth is wrong with my Grumpy when it comes to Mac & Cheese!!?! Sigh.


    So, because I wanted mac & cheese, and because while browsing through my Best of Cooking Light cookbook I saw a recipe that actually called for Velveeta, I decided to try this recipe. It didn't call for the bread crumbs (or crushed cracker topping like mom always did) and I was a little worried I wouldn't be happy with it. But, it turned out great even without my breaded topping.


    Classic Two-Cheese Macaroni
    The Best of Cooking Light, page 123

    ¼ cup flour
    2-½ cups 1% milk
    1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
    6 ounces light processed cheese (such as Velveeta Light), cubed
    6 cups hot cooked elbow macaroni (about 3 cups uncooked)
    ¼ teaspoon salt
    Cooking Spray

    Preheat oven to 375 degrees.

    Lightly spoon flour into a dry m easuring cup, level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in ⅔ cup cheddar cheese and processed cheese, and cook 3 minutes or until cheese melt, stirring frequently. Remove from heat, stir in macaroni and salt.

    Spoon into a 2 quart casserole dish coated with cooking spray. Sprinkle with ⅓ cup cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly. Yield: 9 servings (serving size: ⅔ cup)

    Calories: 260
    Fat: 7.5 grams
    Fiber: 1.3 grams
    WW Points: 6

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    1. The Little Teochew

      August 26, 2009 at 9:21 am

      Hi, I just made this and linked you. Thanks so much for this recipe 🙂

      Reply
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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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    9 shares