Here is the macaroni and cheese recipe I told you about. I don't make it often, because it probably has more WW points in it than I can eat in a week. So, I just don't think about it.
Here's another warning: If'n you're a cheese snob and the thought of Velveeta hurts your soul, don't read the recipe!
Christine's Three Cheese Macaroni
1 c. dry macaroni
1 c. sour cream
2 eggs, beaten
1 c. sharp cheddar, shredded
1 c. cottage cheese (and at this point, why worry about low fat?)
1 c. Velveeta, cut up
5 drops hot sauce (optional)
Cook macaroni according to package directions: drain. Combine cottage cheese, sour cream, Velveeta, cheddar cheese and eggs in a buttered 2 1/2 quart casserole. Mix in drained macaroni. Bake at 350 degrees for 45 minutes.
Makes 8 servings for normal people, a lot fewer for my family.....
I also like to add a few different cheeses, but the Velveeta is indispensable. I used to be terribly hardline about it, but, eh? you make adjustments as you get older. Now I'm a pill about needlework.
Mmmmmmm, mmmmmmm ... I've always loved Velveeta! And I've never seen a mac and cheese recipe like this. Can't wait to try it. THANKS!
To every cheese there is a seasoning, and a purpose under heaven. Velveeta is wonderful for the right things, as long as you hide the wrapper at the bottom of the garbage before the guests arrive. ;)
To every cheese there is a seasoning, and a thyme for every purpose under heaven. Velveeta is wonderful for the right things, as long as you hide the wrapper at the bottom of the garbage before the guests arrive. ;)
Velveeta has been one of my guilty pleasures for years. Cheez Whiz too.
Recipe sounds good!
sweet therese, you lost me at cheese whiz.
One cup of noodles seems very few to feed eight.
Do you really only need one cup?
Well, as I noted, it SAYS it feed 8 in the church cookbook. We have fed 5 on it (with side salad and bread). But with all the other "stuff" it is rich, rich, rich and you can't eat as much as you think.
Hmmmm, come to think of it I could eat the whole thing, but then that's MY problem!
If I am ever caught eating processed cheese, it is generally Laughing Cow. The other day, as I was munching on a wedge, I was thinking up my own recipe for a process cheese. I have to experiment, but when I am satisfied I will post it. Let's face it, any concoction that blends swiss cheese with butter can't be all bad!
As for Velveeta, it has one essential function: to provide the proper texture to a good burger stand cheese burger. Now, I am happy with a burger with Neil's Dairy Farmyard Cheddar, one stuffed with Maytag blue and wrapped in bacon, but when I go to Al's Giant Burger I want iceburg lettuce and melty, creamy, gooey Velveeta (bonus if I can have an ice cold Budweiser or PBR to wash it down!).