![]() As a busy parent, I’m always on the lookout for easy dinner recipes that my family will love, and this Velveeta Mac and Cheese recipe checks all the boxes. There’s something undeniably comforting about diving into a big bowl of creamy, homemade mac and cheese. This delicious stovetop Velveeta mac and cheese is a recipe that the whole family will love! It’s perfect for a quick weeknight meal or as a holiday side dish. This macaroni and cheese does not reheat very well, so I recommend serving it and eating it the day of preparation.Creamy, cheesy, and super easy to make. Seasoned salt, paprika, and/or cayenne all make great additions if desired. You may also season to your own particular tastes. dry ground mustard for a little extra flavor if desired. Optionally, you may add 1/8 teaspoon (or more) of ground black pepper, and 1/2 tsp.Fold the macaroni in until it is completely covered in sauce. Once the processed cheese is melted, add the cooked macaroni.Add in the cubed processed cheese, and stir well to help it melt into the sauce.Let the sauce cook until thickened, whisking frequently.Repeat this until all the milk is gone and you have a lump free sauce. Whisk until it is lump free, then add more milk and whisk again. This mixture will become very thick, very quickly. Once the roux has been sufficiently cooked, slowly pour in a small amount of the whole milk.You will need to cook and whisk for 2-3 minutes to achieve this, but it may be less time if your pot is particularly hot. You want to cook the "flour" taste out, and you are looking for a very light golden hue. Continue cooking, whisking often to prevent burning.Once the butter is melted, add the flour and whisk well until all no dry flour remains.Once the pot is warm, add the remaining 3 tablespoons of butter to the Instant Pot.Select the "Sauté" function and let the instant pot warm up.Place a bowl over the colander to keep the macaroni warm while you prepare the sauce. Stir the macaroni and drain in a colander in the sink.Once the pin has dropped, indicating the pressure has been fully released, carefully remove the lid from the Instant Pot.When the cook time is finished, hit the "cancel" button to turn the Instant Pot off.Place the lid on your Instant Pot and move the valve to "sealing".Stir well to ensure the macaroni is submerged under the water. Add the elbow macaroni, water, 1 tablespoon of butter, and 1 teaspoon of salt to the inside of your Instant Pot.It is a nice addition, and so if you have some on hand I would encourage you to add some. Dry ground mustard powder: This is a classic ingredient in homemade macaroni and cheese recipes, but isn’t necessary for this recipe.Ground black pepper: If you don’t have ultra picky eaters, a little ground black pepper can be a welcome addition to your homemade mac and cheese!.You will also need 2 cups of drinking quality water, and about 1/2 teaspoon of table salt. ![]() Processed cheese: You will need a half of a pound of processed cheese (like Velveeta), cut into 1/2″ cubes.I prefer whole milk for this recipe, but you can use 2% or 1% if desired. Milk: You will need some milk to make the base of the cheese sauce.Flour: I recommend using unbleached all purpose or regular all purpose flour for this recipe.1 tablespoon will be used for cooking the macaroni, and the remainder will be for making a roux for the cheese sauce. Butter: You will need 1/4 cup of salted butter. ![]() Elbow macaroni is highly recommended! Any larger (or significantly smaller) cut pasta will throw off ratios for sauce and cook times, so it’s best to stick to something very similar in size to elbow macaroni.
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