Velveeta Cheese was added in this recipe to make this Macaroni and Cheese creamy and irresistible!
I have been meaning to try this recipe two weeks ago, but I just did not get the time until now. Actually, I have to make this quickly because my Velveeta cheese has been sitting in the fridge for a long time, since I made the Velveeta Broccoli Soup and the Taco Chicken Casserole , or else it will eventually stale. I do not want to be wasting food.
I have to be honest with you here. This is the first Mac and Cheese that I made from scratch. My children love Mac and Cheese and I comfortably buy them in a box because they are easy access, cheap and easy to make. The thought of making Mac and Cheese did not even cross my mind, until I saw this recipe in Yammie's Noshery.
The recipe looked very easy to make. I think I made this meal for less than twenty minutes. Who can beat that? Although I tweaked some of the ingredients based on what is available to me, in my opinion, the result is better than the store bought ones. My daughter also agreed with me in this conclusion.
The cheese I used here is Velveeta Cheese and I used an elbow macaroni noodles. I did not add salt or any pepper because I thought the Mac and Cheese was good enough. You can add pepper and salt to fit your taste. It is up to you. I love the smell of cilantro and paprika, so I used them for garnish. I am so proud of the outcome. I hope you will try it.
The trouble is, you think you have time - Buddha
- 3 cups elbow noodles
- 3 tablespoon butter
- 2½ cup Velveeta Cheese or 2 cups Velveeta Cheese
- 1 12 oz evaporated milk
- 1-2 tsp corn starch
- salt and pepper to taste if desired ( optional)
- paprika and cilantro for garnish (optional)
- Cook the noddles per box instruction
- When the noodles are cooked, do not turn off the heat, drain and return to pot. ( lower heat - please see note below)
- Toss in butter and half of the evaporated milk.
- Let the butter melt.
- Add in the Velveeta Cheese and let it melt. Continue mixing.
- Meanwhile, place the remaining evaporated in a bowl and mix in the cornstarch until smooth.Set aside.
- When the Velveeta cheese is melted pour in the evaporated milk with the cornstarch and stir constantly until thick.
- NOTE: If there is a left over, just add a little bit of milk if it is dry, microwave, mix and it will be creamy again.
Please see her comment below 🙂