sedje123

[sedje123]

i started cooking at a very young age from then i really wanted to do something whit that first i had a reastaurant but after 15 years i stopped whit that and then i wanted to help people whit cooking online so i started a foodblog

[sedje123]

valveta mac and cheese 

is a really nice dish 

the valveta is healthy and makes the sauce really soft and teasty 

its really easy to make and doesnt take a lot of time 

try to make this at home 

thx

[sedje123]

valveta mac and cheese

[sedje123]

Velveeta Mac and Cheese

If you’re looking for the creamy mac and cheese of your childhood, this is it! Homemade Velveeta cheese sauce with tender mac is what mac and cheese dreams are made of.

These days we have fancy mac and cheese with gruyere and breadcrumbs and all that, but do you ever dream of just easy plain mac and cheese, like the box kind, but without the powdered cheese and that mushy pasta? Enter this Velveeta mac and cheese.

This mac and cheese is a people pleaser! I mean, right now the only people I’ve been serving it to are myself and Mike, but boy oh boy does it hit the spot, especially after coming in from a crisp and cold walk. Super hearty and heartwarming, so cheesy and so easy.

This super easy homemade recipe is made on the stovetop and can be enjoyed as is, or baked. I like it straight from the stovetop into a bowl, with a spoon because it’s the ultimate in cozy.

why velveta cheese 

its makes the smoothest sauce there is 

How to make Velveeta mac and cheese

Cook the pasta. Bring a large pot of salted water to a boil and cook your mac (or pasta of choice) according to the package directions, then drain well.

Make a roux. While the mac is cooking, make a roux by melting butter in a saucepan. When it’s melted, add in the flour and spices and stir until everything comes together.

Add the milk. Pour the milk in slowly, stirring so the sauce is smooth and creamy. When you’re done adding in the milk, let the sauce come to a simmer so it thickens up.

Melt the cheese. Add the Velveeta – it’ll melt easier if you cube it up – and stir until until the sauce is creamy.

Stir in the mac. Add the drained mac, mix everything up and enjoy   

Mac and cheese variation

Pumpkin mac and cheese – stir in 1/2 cup of pumpkin pureeGreen chile mac and cheese – stir in 1 small can of chopped green chilesCheeseburger mac and cheese – stir in 1 lb of seasoned browned ground beef, 1/2 cup diced onion, 1/4 cup tomato pasteTaco mac and cheese – stir in 1 lb of seasoned browned ground beef, 2 tablespoons of taco seasoning, and 2 chopped tomatoes. Top with Mexican 4 cheese blend.Bacon mac and cheese – sprinkle on crispy baconTuna mac and cheese – stir in 2 cans of drained tuna and 1 cup of frozen green peasGreen mac and cheese – stir in 2 tablespoons pesto, and 2 cups cooked chopped broccoli

           prep time 5mins- coock time 20 mins- total time 25 mins

           ingredient

8 oz macaroni about 2 cups dry, or other small pasta of choice

2 tbsp butter

2 tbsp flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry mustard powder

1.5 cups milk of choice

1/2 lb Velveeta cheese cubed

1/2 cup shredded chedda

Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.

Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.

Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.

Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!

           NotesTo bake: Scoop the mac and cheese into a oven safe casserole                  dish, top with 1/4 cup of shredded cheddar and 1/4 cup panko                              breadcrumbs or crushed ritz crackers and bake at 350°F until the cheese            melts and is golden crisp 20 a 30 min

           this is how you make valveta mac and cheese