Homemade Velveeta Mac And Cheese
Homemade velveeta mac and cheese in a delicious cheese sauce that is better than anything you can buy in the store yet just as easy!
Ingredients
- 16 ounce shell or elbow pasta
- 1 cup cheddar cheese, shredded (half of a 8oz block)
- 1 pound velveeta cheese, cubed
- 1.5 cup milk
- 2 tablespoon all purpose flour
- 4 tablespoon butter
- salt & pepper to taste
Instructions
- Before starting prep the cheeses. Shred the cheddar cheese from the block and cut the velveeta into cubes.
- In pot or sauce pan on medium heat melt the butter. Then, add in the flour and mix around cooking the flour for about 15-20 seconds.
- Now, slowly pour in the milk and allow the flour and milk to come together. Now, add in the cheddar cheese and the velveeta. Make sure the heat is not too high, you should only see a bubble here and there. The mix should not be boiling.
- After adding in both cheeses allow the cheese to melt together. You can lightly season the cheese sauce now or wait before serving.
- Now, cook the macaroni according to the instructions on the package. Keep the cheese sauce on a low heat and stir occasionally while waiting.
- When the pasta noodles are done drain them but do not rinse them. Toss them immediately into the cheese sauce. Mix everything evenly and carefully taste for seasoning before serving because everything will be very hot.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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