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Kraft mac and cheese recipe with velveeta

Kraft mac and cheese recipe with velveeta

After I was little, my personal favorite meal was Kraft macaroni and cheese with slices of Ball Game hotdogs stirred in. Although I've not had this dinner in a long time, I recall it fondly and often find myself craving a bowl of creamy stovetop mac and cheese. I considered giving that old package a go, but the idea of powdered cheese helped me cringe. This is exactly why I made the decision to create my very own form of Kraft's classic mac.

Surprisingly, it is extremely fast and simple to construct, and also the resulting dish is comforting and nostalgic yet a bit greater-brow. To make sure an even, wealthy texture, I combined Velveeta — so what can I only say, it is a guilty pleasure. — with a decent-quality, extrasharp cheddar. The mix works wonderfully, and in the future rather of grabbing a box, I'll achieve with this recipe.

From POPSUGAR Food

Kraft-Style Stove-Top Mac and Cheese

Ingredients

Kosher salt
3 cups macaroni
two tablespoons unsalted butter
two tablespoons all-purpose flour
1 cup dairy
1 3/4 cups (5 1/4 ounces) grated extrasharp cheddar cheese
4 ounces Velveeta, diced
Scant 1/2 teaspoon dry mustard
Scant 1/4 teaspoon cayenne

Directions

  1. Inside a large pot of salted boiling water, prepare the macaroni based on the directions around the label or until al dente. Drain.
  2. Within the same saucepan, melt the butter over medium heat. Whisk within the flour and prepare, whisking constantly, for just two minutes. Progressively whisk within the milk. Prepare, whisking before the mixture thickens, about 4-a few minutes. Turn heat to low, and add some cheddar and Velveeta in handfuls, whisking to melt. Stir until all of the cheese is combined, and season using the mustard, cayenne, and 1/2 teaspoon salt, in order to taste. Add some cooked pasta, and stir well to coat all the pasta using the sauce. Enjoy immediately.

Information

Category Pasta/Noodle, Sides Cuisine Italian Yield Serves 4

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