#VELVEETA ULTIMATE MACARONI AND CHEESE FREE#
#VELVEETA ULTIMATE MACARONI AND CHEESE MAC#

I used two or three kinds of good cheese and add 8-10 strips of bacon and a small bag of frozen broccoli and cauliflower. I looked and looked for a basic recipe, and this is it.

Also a touch of tabasco for a little subtle kick. I like to add a crushed garlic clove and some thyme sprigs to the milk while it's heating ( on very low) Find that it adds a nice flavor. I used velveeta sharp cheddar cheese and Colby jack cheese and even added a little cayenne pepper to give it a small spicy after taste kick

#VELVEETA ULTIMATE MACARONI AND CHEESE MAC#

Not sure it's a repeat considering the high fat content.ДЇirst time making baked Mac and cheese and I thinks this one turned out perfectly. Left a lot of things to wash, and kids were only so-so about it. Would make it again but undersalt the pasta and not any salt to the cheese.Дefinitely a heavy mac and cheese dish. I made this tonight and came out too salty. I cooked the pasta very al dente and assembled it 10 hours ahead, baked it for 45 minutes because out of the fridge, broiled it for a couple minutes to brown the top. Made it for a party and people kept finding me to tell me how great it was. But the best Mac&cheese I've made (or maybe even had). Extremely cheesy, so you have to like a very cheesy and rich Mac&cheese. I added grated parmesan on top of the bread crumbs and broiled it for two minutes at the end. I also sautГ©ed the bread crumbs with crushed garlic which added a great flavor. I followed the advice of others and 'only' used 7 cups of grated cheese and it was plenty cheesy.

#VELVEETA ULTIMATE MACARONI AND CHEESE FREE#

SO GOOD! I made this as a gluten free dish using Jovial brand brown rice pasta, Ian's gluten free panko breadcrumbs and Bob's 1:1 GF flour and it was amazing! Everyone loved it and had no idea it was made gluten free. I did steal a few large bites before packaging it up for delivery it was very difficult to resist gobbling it up! I used Tillamook sharp cheddar for the cheese. And WOW, it was so delicious that I am sad that I am delivering it to them! Disclaimers: I have not baked it with the crumb topping yet (but tasted the crumb topping adding a handful of cheese to the breadcrumbs is a great idea) and I modified the recipe by microwaving the milk rather than using a third saucepan to heat it (used a quick-read thermometer to make sure it was hot but not boiling temperature.) Otherwise, no changes. However, I am doing a fair amount of cooking for elderly relatives who said they loved it, so I searched for a recipe that sounded decent, and put it together in short order. I baked in 2 10' pie pans and tossed some bacon in one and topped with Trader Joe's Crispy Jalapenos, delicious!ДЄs a kid, I did not like Mac and cheese, so I haven't made a habit of making it as an adult. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.I followed the recipe pretty close but found 2 bags (1Pound ea) of elbow macaroni was perfect for the huge amount of cheese sauce. Do not add the bread crumbs until ready to bake. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Bake until light golden brown and bubbling, about 30 minutes. Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture.Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Add the remaining grated cheese and stir until it's completely melted. Remove from the heat and stir in the dry mustard, salt, and pepper. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes.

In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter.

In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil.

Drain the noodles, without rinsing, then return them to the pot they were cooked in.

In a large pot of boiling salted water, cook the elbow macaroni until al dente.

Add a handful of the grated cheese to the bowl, toss to combine, and set aside. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine.

In a small saucepan over moderate heat, melt 3 tablespoons of the butter.

Lightly butter a 9- by 13-inch baking dish.

Velveeta ultimate macaroni and cheese