VELVEETA® Down-Home Macaroni and Cheese
If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.
My new mac and cheese recipe! Only omitted crackers. Creamy roux sauce.
This was terrible. I followed the recipe exactly and it looked SO GOOD pouring it in to the dish to bake it in. Oh, how I wish I had not baked it. Baking it dried it out, it was thick and disgusting, I had to cut it with my serving spatula. First time I have ever thrown away and entire meal. Made me sick to do so as I looked for recipes to make at home to save money. Only gave it one star because you can't give zero.
I literally just put this in the oven to bake. I definitely didn't follow the recipe I tweaked it up with my own spin. I did not use 1/4 cup of flour I just maybe 2 tbsp. instead and it made it just thick enough. also as I was stirring in the velveeta I added ground mustard and pepper. After I added the cooked macaroni to the cheese sauce I mixed in some shredded cheddar and jack cheese. I am making this for my boyfriend and he love spicy stuff. hopefully it turns out super yummy.
Didn't really need the extra cheese on top but is good either way . I've been making this for years after trying all the "gourmet" and celebrity chef recipes who scoff at Velveeta. Sorry, but this is the best mac and cheese recipe out there. It is super easy and is true comfort food.
Just average and just okay as written. Because I love my macaroni and cheese creamy I love it made with Velveeta. You can't ask for a smoother, creamier sauce. But a good macaroni and cheese can't just depend on the Velveeta. So...this was off to a good start but I made a couple of observations. First, the flour isn't necessary. At all. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese. I crushed up some good bakery croutons and used them for the topping instead. Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. Five stars with the above-mentioned modifications, but rather mediocre
From creamy baked macaroni and cheese to stovetop versions with bacon, explore hundreds of easy, comforting mac and cheese recipes.
Versatile Velveeta has a wide range of culinary uses, beyond stirring into stove top mac and cheese. These recipes with Velveeta are creamy, luscious, and rich but easy enough for weeknight meals.