macaroni and cheese recipes with velveeta

#Macaroni and cheese recipes with velveeta mac

Stir in the cooked macaroni until all of the noodles are coated in the creamy sauce. Whisk in the Worcestershire sauce, cheeses, and seasoning.

#Macaroni and cheese recipes with velveeta mac

Cheeses: The secret to a gooey mac and cheese is putting in cubes of Cheddar cheese-they melt as the pasta bakes, creating pockets of velvety goodness in every bite. While the pasta cooks, make the roux and béchamel sauce in a Dutch oven or large saucepan with butter, flour, milk, and half-and-half.

Worcestershire sauce: This Southern pantry staple adds the right amount of umami to each bite of this baked macaroni and cheese.

Milk and heavy cream: Adding milk and heavy cream to the roux transforms the gravy into a hearty béchamel sauce.

Onion: This may not be traditional for some mac and cheese recipes, but we've found this bit of onion adds loads of savory flavor-and it'll be virtually undetected.

Dry mustard, freshly grated nutmeg, black pepper, and cayenne all add a hefty dose of flavor that can be savored in each bite.

Dry mustard, nutmeg, black pepper, and cayenne: If you're looking to take your homemade mac and cheese to the next level, don't skip on the seasonings. 1 cup sour cream 8 ounces cubed Velveeta 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon pepper 2 cups shredded cheddar cheese Directions Cook macaroni according to package directions.Butter and flour: The addition of butter and flour to macaroni and cheese makes a roux, a thickening agent for the cheese sauce that is spread over the pasta before it bakes.Pasta: While elbow macaroni is the most traditional form of pasta used in macaroni and cheese, you can easily swap it out for other short pasta varieties like cavatappi, penne, or farfalle.Cold milks have to warm before they can fully mix with the flour mixture, but warmer liquids start that process more quickly. A faster mix: Using room temperature milk and heavy cream will help the sauce thicken faster.High heat can cause burning, and the cheese will not melt evenly before it starts to boil, which could lead to dry macaroni and cheese. A better melt: Keep the heat low when melting the cheese.Gooey cheese pockets in every bite: Our Test Kitchen's secret to an incredible macaroni and cheese is cubes of Cheddar cheese that melt as the pasta bakes, creating pockets of gooey goodness in every bite.We recommend buying blocks of cheese and shredding it yourself at home for the perfect melty texture. Shred your own cheese: Buying packets of shredded cheese may make prep easier, but packaged shredded cheese is often coated to prevent clumping and doesn't melt as cheese should.We recommend 4 to 5 minutes to avoid soggy pasta. Boiling the perfect pasta: The pasta should be cooked in less time than expected since it will continue to cook in the oven.I turned out really good - very cheesy and saucy (I left a fair amount of pasta water in the pot after draining), and a bit salty (I salted the pasta water before cooking the pasta). I substituted Parmigiano-Reggiano for the Gruyère cheese and pepperoni for the ham. Here is a version I just made using what I had available in the fridge. Alternative Version with Parmigiano-Reggiano.Once the mixture is combined and smooth, season with black pepper and salt if needed, and serve. In this example I used sliced Ambassador franks (Ambassador Old Fashioned Wieners), but cubed ham or sliced pepperoni works well too. Adding smoked meats compliments the richness of the cheese and adds depth. Next add diced ham or sliced franks or sausage if desired. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Melt 1 1/2 tablespoons butter in a heavy saucepan. Add Ham, Sausage or Franks (optional) and Stir in milk or cream. Cook macaroni as directed on package and drain.

With the butter and Velveeta mostly melted, mix in the shredded Gruyère (or similar cheese). Allow the butter to melt and the Velveeta to begin incorporating. Add the butter and cubed Velveeta to the pasta with reserve pasta water. Add the butter and cubed Velveeta cheese.The more you add, the saucier but thinner cheese sauce becomes.

The pasta water adds liquid and starch back to the dish. Return the reserve pasta water (amount based on recipe size) to the drained pasta. Season with salt and pepper and mix well. Add macaroni, cans of corn, butter and cheese. Add salt to the pasta water if you like saltier pasta.ĭrain the pasta keeping reserve pasta water (with experience, skip this step and just allow 'the right amount' of cooked pasta water to remain in the pot after draining). Preheat oven to 350 and grease a casserole dish with nonstick cooking spray.

Steps | Creamy Mac and Cheese with VelveetaĬook the pasta to slightly under-cooked. Velveeta and Parmigiano Reggiano with Pepperoni Mac and Cheese Version.