Velveeta Mac and Cheese
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups dry elbow macaroni
- ¼ cup butter
- ¼ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 cup milk (at room temp)
- 2 cups Velveeta cheese (cubed, ½ pound total)
- ½ cup shredded sharp cheddar
- ¼ cup breadcrumbs (or crushed Ritz crackers)
- 1 tablespoon melted butter
- ½ cup shredded sharp cheddar cheese
Method
- Preheat the oven to 350°F/180°C.
- Cook macaroni according to package directions in salted water, drain.
- Meanwhile, in a saucepan melt the butter and add the flour, cook while stirring for 1-2 minutes. Add the seasonings: onion, garlic, and mustard powder. Stir until combined.
- Gradually add in the milk while whisking constantly. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
- Stir in the velveeta cheese, cook and stir until it’s melted. Remove from heat.
- Stir in the shredded cheddar until it’s melted.
- Stir in the cooked macaroni.
- Transfer the cheesy macaroni to a casserole dish.
- In a small bowl, combine the breadcrumbs and the butter and sprinkle them over the macaroni. Sprinkle with cheddar cheese, bake for 20 minutes or until golden.
- Garnish with finely chopped parsley and serve.