Easy Homemade Macaroni & Cheese
Recipe from VELVEETAŽ

The easy, cheesy, noodle-y deliciousness of homemade mac 'n' cheese, made extra-special with red pepper and Velveeta.

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    1  5  ounce can 
    evaporated milk
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    eggs, lightly beaten
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    2   tablespoons 
    butter or margarine, melted
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    1/4 - 1/2  teaspoon 
    ground red pepper (cayenne)
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    1/2  pound 
    VELVEETA®, cut up
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    1   cup 
    KRAFT Shredded Cheddar Cheese
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    2   cups 
    elbow macaroni, cooked, drained

PREHEAT oven to 350 degrees F. Mix milk and eggs in large bowl. Add butter, red pepper, VELVEETA and Cheddar cheese. Stir in macaroni; mix lightly.
POUR into 1-1/2-quart casserole.
BAKE 20 minutes or until heated through.
kraft kitchens tips

SUBSTITUTE: Prepare as directed, using 2% Milk VELVEETA.
Nutrition information
Per Serving: cal. (kcal) 420, Fat, total (g) 22, chol. (mg) 140, sat. fat (g) 13, carb. (g) 35, fiber (g) 1, sugar (g) 7, pro. (g) 19, vit. A (IU) 972, sodium (mg) 750, calcium (mg) 353, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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