How to make mac n cheese using velveeta cracked#

So if you’re looking for the real deal, the old school baked macaroni and cheese the way your grandma might have made it–this is it.Īnd just so you know, aside from the baking, this easy macaroni and cheese took 15 minutes and only two pans to make. That works too, but that stuff doesn’t even need to be refrigerated. Sure, you can get a box of Velveeta and melt that over some noodles. But I can also guess you don’t know many other alternatives. I hate feeding it to my kids and I dare say that you hate it too.

Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies.Īnd I hate to break it to you, but there’s nothing real in that box either. Probably cook with aluminum foil to cover if you’re doing breadcrumbs.Sometimes you buy that glowing yellow macaroni in the box. Cooked for 20 minutes, top came out slightly dry, but the noodles under were perfect.

How to make mac n cheese using velveeta cracked#

– Topping: Instead of extra cheese, I topped with whole wheat panko, garlic salt, fresh cracked black pepper, and parsley. Added dried chives & a little Cajun seasoning. – Egg mixture: Didn’t have milk on hand so I reserved the broth the noodles cooked in and substituted that instead. Added fresh cracked black pepper & like 1/2 tsp of garlic salt prematurely on accident. Still delicious and heavenly creamy though. I used pre shredded cheeses & it tasted fine but I don’t recommend it to others because it does that clumping together thing so you have to finesse the mixing into the noodles evenly a lot more. – Cheese: Used Colby jack and shredded Parmesan bc that’s just what I had on hand. Could not taste in the final product & neither could 2 roommates. – Substituted canned unsweetened lite coconut milk (Thai Kitchen brand, room temp) instead of half ‘n’ half. – Used big Rigatoni noodles, cooked in “Better than boullion” broth. – Doubled the recipe for a rectangular casserole dish and entire box of pasta Really good - recipe tolerates modifications! I said it! Smoked cheese (whether it’s smoked gouda or smoked cheddar) just tips it over the edge and into “mercy this is sinful” territory! Be in that territory. Baked macaroni and cheese is dead to me without smoked cheese in it! Hmph! There. This recipe uses a big shredded block of Monetary Jack cheese (gosh I love that cheese) and of course some smoked cheddar. Now don’t get me wrong, I’m such a fan of baked macaroni and cheese that has a wide variety of different cheeses, but man, it can be “exspainsive.” That’s how my grandmother says expensive. I LOVE them together! I got them both from Walmart. Wait I forgot another thing that you will LOVE about this baked macaroni and cheese recipe! It doesn’t have a gazillion different cheeses in it. Adults will adore that it doesn’t feel like they are eating kid mac n cheese. Let me tell ya, kids will love the flavor and that it’s ultra-creamy. My husband says it’s his absolute favorite! Very redeeming since my sister’s mac and cheese held the top spot in his heart for so many years. If you have picky eaters or Southern eaters who complain about every freaking thing, then make this baked macaroni and cheese. Although I do love me some Velveeta let’s just keep it real, OKAAY!! Well, this recipe does such a fantastic job at creating one heck of a creamy, cheesy, old-fashioned, baked macaroni and cheese! No Velveeta included. I’ve been getting a lot of requests for baked macaroni and cheese that is both creamy and cheesy! I hear ya! I like it that way too!! We always have such a similar taste. Yeah, I’m one of those people that give names to pretty much everything. I present to you their love-child, Mabel. You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I also LOVE this comforting, Southern-style baked macaroni and cheese. I LOVE this creamy, stovetop macaroni and cheese.