- Instructor: Robert Ferguson
- Duration: 10 weeks
- 1 box macaroni elbows (1 lb. (16 oz))
- ½ block Velveeta* Original (1 lb.)
- 1 stick of butter (4 oz)
- 3/4 cup of milk (your preference)
- Salt and pepper to taste
Make your macaroni elbows in large pot (follow instructions on box). Once made, rinse thoroughly and put the macaroni elbows back in large pot. Then, set your pot on stove over low heat, and add stick of butter (mix well). Add milk and continue to mix over low heat. Cut Veveeta in slices, mix into pot with other ingredients. Continue to mix until butter and Velveeta is melted, and then place all ingredients into a 9×11 Oblong Baking Dish (preferably glass) and cover with aluminum foil. Set oven to 350 degrees
APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING: 241.5 calories, 8.5 grams protein, 25.7 grams carbohydrates, 11.3 grams fat, and 0 grams fiber.
*Velveeta cheese is made with whey and milk protein concentrate, milk, fat and preservatives. Despite the fact that Velveeta is not a true cheese, it’s a good source of CLA, containing more than most whole milk cheddar cheeses. It’s also a good source of calcium.