Velveetamacaroniandcheese 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:

• Preheat oven to 350 degrees.
• Cook macaroni according to directions and drain.
• Melt margarine in a large saucepan.
• Add flour and whisk together.
• Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
• Stir constantly.
• Add chunks of Velveeta and allow to melt.
• Salt and pepper to taste.
• Pour macaroni into a 13x9 oblong baking dish.
• Pour sauce over macaroni.
• Bake in the oven for 20 minutes, then put extra slices of cheese on top.
• Bake for another 5 minutes until cheese melts.
• Allow to cool for a few minutes, then serve.

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:

• 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.

Steps:

• Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
• Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
• Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.

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:

• Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
• Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

Steps:

• Heat oven to 350°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:

• Boil noodles and drain.
• While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring .
• Slowly add the milk will continuously stirring.
• Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. .
• Remove from heat and let cool 10 minutes. Poor over noodles and mix well.

Steps:

• Bring water to boil in large skillet on high heat. Stir in macaroni; simmer on medium-low heat 6 to 8 min. or until tender, stirring occasionally.
• Stir in VELVEETA, ham and vegetables; cook 5 min. or until VELVEETA is completely melted and macaroni mixture is heated through, stirring frequently.

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.