Directions:
- Preheat oven to 350.
- Cook macaroni until noodles are Al Dente, NOT mushy or fully cooked.
- In saucepan, melt one stick of butter and stir in flour, garlic and salt and pepper. Once blended add milk. Heat and stir until mixture thickens and becomes bubbly. (Like a good Rue).
- Add Velveeta and 2 cups of Cheddar Cheese, heat until melted throughout.
- Mix sauce with macaroni and add to large, glass casserole dish.
- Take tomato soup and by spoonfulls, dollop into random spots on top of noodles and chesse, and slightly aggitate it into the mixture.
- Top with rest of cheese; you can use other cheeses, if prefferred.
- Put into oven and bake for 30-45 minutes Since everything is already cooked, you just need to bake it and nicely brown the cheese on top.
- Remove from oven and let set for 5-10 minutes. Use spatula to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.93 Kcal (2227 kJ) | ||
| Calories from fat | 362.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.23g | 62% | |
|---|---|---|---|
| Cholesterol | 110.72mg | 37% | |
| Sodium | 944.82mg | 39% | |
| Potassium | 300.84mg | 6% | |
| Total Carbs | 17.89g | 6% | |
| Sugars | 9.72g | 39% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 24.01g | 48% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 728.7mg | 73% | |
| Amount Per 100 g | |||
| Calories | 216.3 Kcal (906 kJ) | ||
| Calories from fat | 147.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 62% | |
|---|---|---|---|
| Cholesterol | 45.02mg | 37% | |
| Sodium | 384.19mg | 39% | |
| Potassium | 122.33mg | 6% | |
| Total Carbs | 7.28g | 6% | |
| Sugars | 3.95g | 39% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 9.76g | 48% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 296.3mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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