Baked Mac And Cheese With Velveeta Recipes

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

Steps:

• Cook Pasta according to directions on box then drain well.
• Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
• Serve and enjoy!

Steps:

• Preheat oven to 350°F.
• Prepare macaroni according to package directions.
• Melt butter in a large pan.
• Whisk flour into melted butter to create a light roux (paste).
• Slowly whisk milk into the roux, whisking constantly to avoid lumps.
• Allow milk and roux to heat for about one minute, then begin adding the Velveeta.
• Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper.
• After macaroni has cooked, drain the water from the pot and mix in the cheese sauce.
• Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish.
• Cook uncovered for 25-30 minutes or until bubbly.
• Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted.
• Remove from oven and allow to cool for 5 to 10 minutes before serving.

Steps:

• Pre-heat the oven to 400 degrees F.
• In a 2-quart baking dish place 1/2 a cup of cooked macaroni.
• Add 4 slices of Velveeta on top of the macaroni covering them.
• Layer another 1/2 a cup of of macaroni on top of the Velveeta slices.
• Add 4 slices of Velveeta on top of the macaroni covering them.
• Layer another 1/2 a cup of of macaroni on top of the Velveeta slices.
• Add 4 slices of Velveeta on top of the macaroni covering them.
• Add two tablespoons of butter on top of the Velveeta.
• Place in oven for 15 minutes so Veelveta melts.
• Remove from oven and give it a quick stir.
• Pre heat the oven to Broil.
• Add milk to baking dish.
• Layer the Cooper sharp cheese so it covers the top of the.
• Velveeta and macaroni mixture.
• Poor light cream on top of the Cooper sharp cheese.
• Place in the broiler for 5-7 minutes on the lowest rack.
• It will get a bubbly crust on top.
• HOT! Let sit for 5 minutes before serving.
• Enjoy!

Steps:

• Boil water with 1 tsp salt in 3-qt saucepan.
• Add macaroni and cook until tender but firm.
• Drain.
• Grease 2-qt baking dish and preheat oven to 350°F.
• In 1-qt saucepan over medium heat, melt 2 tbsp butter and toss in breadcrumbs.
• Set aside.
• In 2-qt saucepan over medium heat, melt remaining butter.
• Add onion and cook until tender, about 5 minute.
• Blend in flour, mustard, pepper and 1 tsp salt.
• Stir in milk; cook until thickened - stirring continuously. Remove from heat, stir in cheese.
• Pour macaroni into baking dish and pour cheese over macaroni.
• Sprinkle crumb mixture over top.
• Bake for 20 minutes uncovered.

Steps:

• Combine ingredients in slow cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours).
• Turn slow cooker off. Stir macaroni and cheese; let stand, covered, 15 min. before serving.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in saucepan. Stir in flour. Cook and stir 30 seconds, until mixture is golden. Slowly add milk, whisking. Season with salt and pepper. Cook and stir until thickened. Add Velveeta and stir until cheese is melted.
• Add macaroni to cheese sauce.
• Pour mixture into greased 2 quart dish. Top with cheddar cheese and cracker crumbs.
• Bake 20 minutes or until heated through.