#BAKED VELVEETA WHITE MAC AND CHEESE RECIPE MAC#
Pour the mac and cheese into the prepared casserole dish. Make the creamy sauce and mix everything together. Cook the pasta for about 2 minutes less than indicated on the package, as it will continue cooking in the oven. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Just follow a few additional simple steps. For a bit of heat, you can add some cayenne pepper or red pepper flakes to taste.Ĭan I make baked mac and cheese without flour?ĭefinitely! The stovetop macaroni recipe can also be baked in the oven. Other ingredients: a little butter, mustard, salt, black pepper, paprika powder, garlic powder. The whole milk might seem like a feeble attempt to lower the calorie count, but it works fine, so I keep using it. Half and half: you can use only heavy cream if you like. Many people don’t like to use it, and I have to admit I rarely buy it myself, but I find it is a must in this recipe. American cheese: it makes the dish creamier than you could possibly imagine. I shred them all in the food processor, and that’s it just make sure you have more or less 2 cups of it. I often make this recipe using cheese leftovers I find in the fridge. And mozzarella is excellent for stretching, so if you like that, add some to the combo. But mozzarella combined with Parmesan cheese or another stronger-tasting sort will be great. What I would not use is mozzarella alone I find it too plain if standing alone. Try different types of cheese like Gouda, Gruyere, Jarlsberg Swiss cheese, Colby, or a combination. Can I replace Cheddar? My favorite sort for this mac and cheese recipe is Cheddar, but another kind of cheese is fine as well. Don’t use already pre-shredded the additives it contains will prevent it from melting nicely, so the dish will not have that desired creamy texture. Vital tip: buy a block of cheese and grate it yourself on the box grater or in the food processor. I like using sharp Cheddar cheese it has the best flavor. Whole wheat pasta might not be typical, but it tastes great as well. It’s preferable, however, to use a short kind of pasta. 
However, rest assured the dish will taste just as excellent with your pasta of choice. Serve hot.The recipe calls for cheap and simple ingredients. (You can reserve a little of the grated cheddar for the top if desired.) Bake in the oven for 25 minutes.
Stir the pasta and cheese sauce, adding the shredded sharp cheddar to the mix. If it has not finished melting completely, don’t worry – it will finish as you add the pasta.) (If the cheese sauce finishes melting before the pasta has cooked completely, just pull it off the heat. When the past finishes cooking, drain it and add to the pot with the cheese sauce. You should see specks of black pepper in the cheese sauce and it should have a lovely ‘kick’ to it. As the cheese sauce melts, add at least 5 healthy dashes each of Worcestershire Sauce and Tabasco. Just keep an eye on it, you will be fine. Be careful not to burn the bottom! Keep stirring as needed, you might even want to turn the heat down just a touch. (I use a 5 qt Le Cruset.) As the butter begins to melt, add the pet milk. While the water is boiling and the macaroni is cooking, melt the butter a large oven safe pot over medium heat. Cut the Velveeta into about 16 pieces. 
Cook the macaroni according to the directions on the package.1 large package of grated sharp cheddar cheese (or the equivalent).1 lb package large elbow elbow macaroni.
I often freeze it in individual ceramic dishes for ease in reheating and serving right out of the freezer. Also: this freezes beautifully, if it happens to last past the first night’s dinner.
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