Velveeta Mac and Cheese
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
8
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Calories
389 kcal
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Course
Main Course
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Cuisine
American
Velveeta Mac and Cheese
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Creamy, decadent Velveeta mac and cheese! This is a delicious and easy to make mac and cheese that everyone in the family will love!
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Ingredients
- one gram box cavatappi pasta elbow can be used as well, dry
Cheese Béchamel Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 cups milk whole
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 8 ounces velveeta
- 2-3 cups cheddar cheese grated sharp
Panko Topping
- 1 cup panko crumbs
- 3 tablespoons butter melted, salted
- 1 teaspoon parsley
- 1/4 cup Parmesan Cheese shredded
Instructions
- Butter a 9x13 baking pan and set aside.
- Bring a large pot of salted water to boil over high heat. Once boiling add the pasta and cook to al dente according to the package directions. Start the cheese béchamel sauce while the pasta is cooking.
Cheese Béchamel Sauce
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk into the melted butter until smooth. Cook, stirring, until the butter mixture turns golden brown, around 5 minutes.
- Slowly whisk in one cup of the milk, adding very slowly to avoid clumps, whisking continuously. Once combined, whisk in the rest of the milk slowly, until all of the milk is whisked into the mixture.
- Whisk in the onion powder, mustard powder, salt and pepper.
- Bring to a low simmer, not boiling, stirring, then reduce the heat to medium-low. Continue simmering for another 10 minutes, stirring occasionally to prevent the sauce from burning on the bottom, until the mixture is smooth and the flour is no longer gritty in the mixture. The mixture should coat the back of a spoon when done.
- During this cooking time for the sauce, the pasta will be done. Drain the pasta well and place into a large bowl and set aside for a few minutes.
- Take the sauce off the heat and stir in the cubes of Velveeta, slowly letting it melt into the sauce. Add in the sharp cheddar, slowly, by handfuls, until it's all melted into the sauce.
- Pour the cheese sauce over the pasta in the large bowl stirring to coat the pasta completely.
- Spoon the pasta and sauce into the prepared 9×13 baking pan in one layer.
- In a medium bowl, combine the Panko, parsley and Parmesan. Once mixed, pour the butter on top of the Panko mixture and mix gently until well combined.
- Sprinkle the panko topping on top of the mac and cheese. Bake the mac and cheese in the preheated oven for 20 minutes, until warmed through.
- Remove from the oven, cool for 5 minutes to let the sauce set, then serve
Notes
- This is great with or without the Panko topping. I like a thick layer of topping, if you prefer less simply make half of the batch.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
84mg
(28%)
Sodium
995mg
(41%)
Potassium
287mg
(6%)
Fiber
0.5g
(2%)
Sugar
7g
(14%)
Vitamin A
1070IU
(21%)
Vitamin C
0.1mg
(0%)
Calcium
531mg
(53%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 995mg | 41% |
| Potassium | 287mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 531mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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