Stove Top Cream Cheese And Velveeta Mac And Cheese Recipes

VELVEETA MAC AND CHEESE

Steps:

• Cook the macaroni in a large pat of salted water according to the package directions and drain well. In a large saucepan, melt the butter over medium heat. When melted, stir in the flour, garlic powder, onion powder, and dry mustard, until smooth and incorporated.
• Pour the milk into the pan in a thin stream while whisking, until smooth. Keep on medium heat, stirring occasionally, until the sauce bubbles and thickens, 3-5 minutes.
• Add the cubed Velveeta and shredded cheddar and stir until melted and creamy.
• Add in the drained macaroni, mixing until evenly coated, taste and season with salt and pepper. Enjoy!

STOVE TOP CREAM CHEESE AND VELVEETA MAC AND CHEESE

Steps:

• Boil noodles and drain.
• While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring .
• Slowly add the milk will continuously stirring.
• Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. .
• Remove from heat and let cool 10 minutes. Poor over noodles and mix well.

CREAMY STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
• Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
• Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest!

STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Salt the water. Add the pasta and cook according to the package instructions. Drain.
• In a large skillet, heat the butter, thyme and garlic over medium heat for 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Add the flour and cook 2 to 3 minutes. Whisk in the milk, cream and mustard. Season with salt and pepper. Bring to a low simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon. Stir in the fontina and Parmesan until melted. Add the pasta and toss to coat.
• Serve in individual bowls with a slice of Taleggio on top.

CREAMY STOVETOP MAC AND CHEESE

Steps:

• Cook macaroni as directed on package; drain well. Return to pan.
• Add remaining ingredients; mix well. Cook on low heat until Velveeta is melted, stirring frequently.
• Serve topped with grated Parmesan cheese, at the table.
• Makes 4 servings, 1 cup each.
• Some good add-ins are: frozen veggies (Fordhook limas or mixed veggies--add frozen veggies to the boiling water and cook them before adding the macaroni), leftover cubed ham, sliced hotdogs, canned tuna, or boneless/skinless canned salmon for a quick and easy one-pot comfort meal.

VELVEETA ULTIMATE MACARONI & CHEESE

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.