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THE BEST AND CREAMIEST STOVE TOP MAC AND CHEESE EVER
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VELVEETA STOVE TOP MAC AND CHEESE

Ingredients

  • 3 cups elbow noodles
  • 3 tablespoon butter
  • 2 1/2 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

Instructions

  • 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.

Notes

Roxanne, a reader, tried cooking the Velveeta in medium heat and mentioned that it got scorched in this heat setting. Please adjust your heat accordingly. If the butter and evap milk gets burn or the Velveeta, lower the heat.
Please see her comment below :)