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1. #Homemade velveeta macaroni and cheese full#
2. #Homemade velveeta macaroni and cheese free#
3. #Homemade velveeta macaroni and cheese mac#

You can finish by removing the foil and placing it under the broiler until the crumb topping turns light brown and crisps up. When ready to bake, remove from the refrigerator, cover with aluminum foil and bake in a preheated 350º oven about 25 minutes or until bubbly. You can also refrigerate the macaroni and cheese and heat later. Top with the buttered Panko crumbs and then broil until the Panko crumbs are lightly browned. Pour the macaroni and cheese into the buttered baking dish. Note: You can eat the macaroni as is, but I like the Panko crumbs on top, so if you’re in agreement, read on. Reduce the heat to your lowest setting, add the cheese, and stir to melt.Ĭombine the cheese sauce and cooked macaroni noodles mix gently but thoroughly. Add the mustard, salt, and pepper and continue whisking until the roux boils and thickens slightly. Pour in the milk, whisking while you pour. Turn the heat to about medium (or a wee bit higher) and cook the roux, whisking all the while, for 1 minute. In a large pot, melt ¼ cup (½ stick) butter over medium-low heat and then sprinkle in the flour, whisking as you do so.

Using 2 tablespoons of the butter (which has been softened to room temperature for easy spreading), grease the bottom and sides of a 9 x 13-inch baking dish set aside for now. While the noodles are cooking you can make the cheese sauce as follows:

Melt 2 tablespoons of the butter and, in a small bowl and using a fork, mix melted butter with the Panko crumbs, mixing until completely incorporated set aside for now.Ĭook macaroni according to package directions-don’t overcook! Drain noodles. ½ cup Panko crumbs (you can substitute bread crumbs if you don’t have Panko)

#Homemade velveeta macaroni and cheese free#

One more note: This recipe easily serves 8-12 people, so feel free to cut the recipe in half (in fact, that’s what I did for the photos that accompany this post) and bake it in an 8 x 8-inch baking dish instead. It might take longer to fully melt into the cheese sauce, so turn the heat to low and keep stirring until completely melted. But if you like Velveeta, feel free to substitute-use 2 cups Velveeta cheese, cut into small cubes. The recipe I’m going to share with you today is one that I got years ago from an Amish Mennonite friend, but I’ve changed it-instead of using Velveeta cheese I now use cheddar cheese, which I think tastes much better. (Although, with the advent of propane or gas-powered refrigerators, using Velveeta is more for taste than it used to be.) So, even though it doesn’t seem “Amish” or “old-fashioned,” Velveeta cheese is a staple in many homes. And it makes sense when a household lacks refrigeration, because Velveeta can be stored on pantry shelves right alongside all the home-canned fruits and vegetables that Amish women process to feed their families over the winter months. Serve.Amish cooks are fond of using Velveeta cheese because it’s shelf stable. I always save the ends of a loaf of bread and freeze them for making bread crumbs.īake at 350˚ F (175˚ C) for 30 minutes. Spread over the macaroni and cheese to cover. Melt butter in a skillet over medium heat. Put macaroni in large casserole dish and pour sauce over macaroni. Stir in cheeses, and cook over low heat until cheese is melted and the sauce has thickened. Add milk to roux slowly, stirring constantly. In a saucepan, melt butter over medium heat.

#Homemade velveeta macaroni and cheese full#

If you use De Boles macaroni do not cook it for the full length of time indicated on the box. Ingredients:Ĭook macaroni according to the package directions and drain. So good, in fact, that I forgot to take a picture of mine before I dug in and destroyed it, hence the terrible picture.

#Homemade velveeta macaroni and cheese mac#

Typically when we think of mac and chee, we think Kraft or Velveeta. Macaroni and cheese tends to get a bad rap.