Velveeta Shells And Cheese Recipes

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.

Steps:

• Brown meat in large skillet; drain. Return meat to skillet.
• Add milk, ketchup, mustard and onion powder; mix well. Bring to boil. Stir in Shell Pasta; return to boil. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Stir in Cheese Sauce and sour cream until blended. Add tomatoes and onions; mix well.

Steps:

• Brown ground beef. Drain and then mix with sauce. While beef is browning, make shells and cheese as directed on package.
• Layer cooked pasta with beef and mozzarella cheese. Repeat until you have 3 layers. Top with parmesan cheese.
• Bake at 350°F until top is brown and bubbling, about 30 minutes.

Steps:

• Empty can of tomato soup into small saucepan.
• Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
• Pour into pan.
• Stir to combine.
• From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
• Cut into 1/2" cubes.
• Place into soup/milk mixture.
• Over medium heat, stir soup, milk, and cheese cubes to combine.
• While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
• Try to time pasta to be done and drained just prior to the cheese sauce being completed.
• Taste the cheese sauce.
• Too cheezy? Add a few splashes of milk.
• Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
• When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
• Add cheese sauce from sauce pan.
• Stir to combine cheese sauce and pasta.
• Serve hot immediately.