Make the roux: Melt the butter in a saucepan over medium heat. Cook until the pasta is al dente, then drain and set aside. Add the pasta and a generous amount of salt. Cook the pasta: Bring a large amount of water to boil in a large pot. I decided to be “fancy” and use cavatappi pasta, which is super good if you haven’t tried it yet. Heat the oven to 400F: Rub the 9x13-inch baking dish with a little butter. I know, I know, Velveeta technically isn’t even real cheese, but who cares, the stuff is pure goodness. Use on broccoli, cauliflower, and asparagus dishes, as well as hamburger and pasta casseroles. Our best selling cheese powder is perfect for sprinkling on popcorn, pretzels or any snack you desire. I would eat it every day if it wouldn’t make me weigh 400 lbs:) and I’ve been on a diet recently, so ain’t nobody got time for that:) Anywho…this mac & cheese is super easy to make and doesn’t come out of a box. To mix a cheddar cheese sauce, mix 1/4 cup of butter or margarine, 1/4 cup of milk, 2 tbsp of Cheddar Cheese Powder. Blend in mustard, cayenne, nutmeg and salt and pepper together. If using cottage cheese, in a blender, purée cottage cheese, and add milk slowly, until smooth. Use one tablespoon butter to grease a 9-inch round or square baking pan. As you may already know, I have a “thang” for Velveeta Mac & Cheese. Heat oven to 375☏ and position an oven rack in upper third of oven.
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