Featured in “BoxMac 122: Mac & Cheese Fudge”
2 Sticks Unsalted Butter
8 oz. Velveeta cheese
2 lbs confectioner’s sugar
1 C low fat milk powder
1/2 C uncooked small pasta (Ditalini recommended)
Prep small pot with water to prepare pasta. Add butter and Velveeta cheese (cut into chunks) to a large non-stick saucepan and place over a medium-low heat, stirring semi-frequently to combine melting ingredients. By the time your pasta finishes cooking your butter and cheese mixture should be fully melted and incorporated. Drain your pasta and add to the butter-cheese mixture, remove from heat, and stir to incorportate. Add your confectioner’s sugar to the pot along with the milk powder. Stir to combine. Line a 9 inch non-stick square cake pan with parchment paper and pour warm fudge mixture into the pan. Use a paper towel to dab the top of the fudge in order to absorb and excess butter that may have come to the surface and then place in the fridge for about 2 hours to allow the fudge to set. Remove from pan and cut into small squares and enjoy.