![]() ![]() Add macaroni and cook until just al dente, about 6 minutes. Once thickened add your Velveeta chunks and stir until melted. Heat on medium heat, stirring occasionally until it thickened. Once butter is melted stir in your flour then pour in you milk. Bake, uncovered, at 350° for 30 minutes or until golden brown. Melt remaining butter and toss with bread crumbs sprinkle over top the casserole. Cook the pasta to al dente (according to the package instructions). Bring a large pot of salted water to a boil. ![]() Sprinkle with the remaining cheddar cheese. Preheat the oven to 350 F (176 C) and lightly grease an 8x11 casserole dish. Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted. Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Cook pasta with hot dogs according to package directions, drain and pour into baking dish. Stir in the Velveeta cheese until melted. The dish is ready when the cheese is melted on top and the inside is hot and bubbly. Bake in a 325☏ oven for about 15 minutes. Pour the mixture into a 9 x 13-inch (3-quart) baking dish. I decided to be “fancy” and use cavatappi pasta, which is super good if you haven’t tried it yet. Butter a 2 ½ quart or larger casserole dish. Stir in the cooked pasta until all of the noodles are coated in the creamy sauce. I know, I know, Velveeta technically isn’t even real cheese, but who cares, the stuff is pure goodness. This baked mac and cheese features a dreamy combination of creamy gouda and havarti cheese for a silky, cheesy homemade mac and cheese sauce that tastes SO. It has tender noodles and a crowd-pleasing golden crumb topping. I would eat it every day if it wouldn’t make me weigh 400 lbs:) and I’ve been on a diet recently, so ain’t nobody got time for that:) Anywho…this mac & cheese is super easy to make and doesn’t come out of a box. The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple. As you may already know, I have a “thang” for Velveeta Mac & Cheese.
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