Easy Velveeta Rotel Mac and Cheese
Velveeta Rotel Mac and Cheese brings together the creamy goodness of Velveeta cheese and the zesty flavor of Rotel tomatoes and green chilies. This classic casserole is incredibly simple to make, yet undeniably satisfying.
Servings: 8
Calories: 254kcal
Equipment
- Pasta Cook Pot with Strainer
- 9x13 Baking Pan
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ pound Velveeta cubed
- 1 10- ounce Rotel drained
- 8 ounces elbow macaroni prepared according to package directions
- ½ cup sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees and grease a 9x13 inch baking dish with nonstick cooking spray. Prepare 8 oz of elbow macaroni according to the package directions, drain, and set aside while making the cheese sauce.
- Heat the butter in a saucepan over medium heat. When melted, add the flour and stir to mix. Continue cooking until the mixture begins to bubble.
- Add the milk and whisk until just combined.
- Bring the mixture to a boil and continue cooking until thickened, around three minutes.
- Remove the pan from the heat and add the Velveeta. Stir until melted.
- Add the Rotel and pasta and stir to mix.
- Pour the pasta into the prepared baking dish and top with sharp cheddar cheese.
- Bake for 30 minutes, until the cheese on top is melted.
Video
Notes
- Stir the mixture constantly while melting the Velveeta cheese to ensure a smooth and creamy consistency.
- Don't over cook the elbow macaroni.
Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 536mg | Potassium: 288mg | Fiber: 1g | Sugar: 6g | Vitamin A: 532IU | Vitamin C: 4mg | Calcium: 269mg | Iron: 1mg
