Preheat the oven to 350f & while the oven is heating up, pop the baking dish in the oven to heat up the oil or melt the butter.If you want to bake it, put the oil or butter into a casserole dish, I use a 9 x 7 pyrex pan.Now this is finished & is the ‘soft’ macaroni my kids like.Add the cheese mixture to the cooked & drained macaroni.Stir the Velveeta to incorporate the milk until it is completely smooth & there are not any chunks of cheese.The time it takes to melt depends on how big the chunks are that you cut it in Microwave until the Velvetta is mostly melted, watching carefully so that it does not burn.Cut he Velvetta into chunks & put into the measuring cup or bowl.I use a 4 cup measure but you can use a microwave safe bowl….Cook the macaroni according to the pkg instructions, then drain & return to the pot, you will mix the macaroni & other ingredients in the pot…saves on cleanup! Ingredients 1-1/2 cups uncooked elbow macaroni 5 tablespoons butter, divided 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2.I love the hint of isn’t too much….you can leave it out if you want but I wouldn’t!Ģ tbsp oil or butter to grease the baking dish You’ll see that I have added sugar to this. I like it baked & most of my family like it soft I melt the Velveeta with milk, mix it all together then it can be eaten ‘soft’ or baked. I have changed the way I make this dish… my mom used to cook the macaroni, cut the Velveeta into chunks & mix it into the hot macaroni…then she baked it…but there was lots of plain macaroni & then these melty chunks of the cheese…I didn’t like that. I make mac & cheese with cheddar & sometimes other cheeses but I love this way so once in a while I make Velveeta Mac & Cheese… & I like to serve it with tuna mixed with mayo on the side :)) I am pretty sure some people would be ‘put off’ by the thought of using Velveeta.but it is really delicious & on occasion I love it. My mom was a good cook & a modern woman so using the convience foods was the thing to do! The one food we didn’t have was Chez Whiz… who knows why… she was a lover of Velveeta…we used it in grilled cheese sandwiches & macaroni Five stars with the above-mentioned modifications, but rather mediocre as is.Do not judge me!! Growing up I don’t think I knew there was any other cheese in the world except Velveeta & Kraft slices! There were a few other foods too that I thought was the only kind…like there was only head lettuce & green peppers.
Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. I crushed up some good bakery croutons and used them for the topping instead. (Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese. A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for. So.this was off to a good start but I made a couple of observations. But a good macaroni and cheese can't just depend on the Velveeta. You can't ask for a smoother, creamier sauce. Because I love my macaroni and cheese creamy I love it made with Velveeta. Five stars with the above-mentioned modifications, but rather mediocre as is.