Old School Velveeta Macaroni And Cheese Recipes

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to directions and drain.
• Melt margarine in a large saucepan.
• Add flour and whisk together.
• Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
• Stir constantly.
• Add chunks of Velveeta and allow to melt.
• Salt and pepper to taste.
• Pour macaroni into a 13x9 oblong baking dish.
• Pour sauce over macaroni.
• Bake in the oven for 20 minutes, then put extra slices of cheese on top.
• Bake for another 5 minutes until cheese melts.
• Allow to cool for a few minutes, then serve.

Steps:

• Cook Pasta according to directions on box then drain well.
• Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
• Serve and enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Steps:

• Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
• Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.