Rotel Macaroni and Cheese

An easy Southwestern Velveeta Rotel mac n cheese that is absolutely delish. This grown-up recipe for macaroni and cheese with Rotel is creamy, cheesy and a little spicy.

Course Main Course, Side Dish

Cuisine American, Southwestern, Tex Mex

Keyword mac n cheese with rotel, macaroni and cheese with Rotel, rotel macaroni and cheese, southwestern mac n cheese, velveeta rotel mac and cheese

Prep Time 10

Cook Time 30

Servings

Calories 247kcal

Author Evelyn Osborn

Equipment

3 Quart Baking Pan
Saucepan

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk
½ pound Velveeta cubed
1 10 ounce can Rotel drained
8 ounces elbow macaroni prepared
½ cup sharp cheddar cheese shredded

Instructions

Preheat your oven to 350° F and grease a baking pan with nonstick cooking spray. Heat the butter in a saucepan over medium heat. When the butter is melted, add the flour and stir to combine. Continue cooking until the mixture begins to bubble.
Add the milk to the saucepan and whisk until everything is just combined. Bring the mixture to a boil and continue cooking until thickened, around three minutes.
Remove your pan from the heat and add the cubes of Velveeta. Stir until melted all the velveeta cheese is melted and combined.
Add the Rotel and the cooked pasta and gently stir to combine. Pour the mac n cheese into the prepared 3 quart baking dish and spread evenly.
Sprinkle the shredded sharp cheddar cheese on top of the velveeta macaroni and cheese and place in the preheated oven.
Bake for 30 minutes, until the cheese on top is melted. Serve this dish of Velveeta Mac N Cheese and enjoy!

Nutrition