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How do you use velveeta cheese to make macaroni and cheese?
I paid for a package of velveeta cheese as well as we wish to have use of it to have classical macaroni as well as cheese. we wish to know what porportions of cheese, milk, as well as butter to put in after we have baked a noodles.
Thank you!
I don’t and never would.
Look at the ingredients on the side of the package and the sodium content as well.
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LikeDislikethats not what velvetta is for…thats not going to be very good at all.
try this if you want a CLASSIC….velveeta doesnt make anything a classic.
INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.
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LikeDislikeThe recipe is right on the inside cover of the box. If you don’t find it there go to their website.
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LikeDislikeit tastes awful….too sticky in the mouth…..thats my opinion….otherwise go to kraftfoods.com for the recipe
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LikeDislikeThis is the best one I could find. For some reason, they all call for shredded cheese as well as Velveeta. But this recipe says the shredded cheese goes on top, so I assume it can be optional.
p.s. here’s another close one
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