James Goodwin

Kraft Food's Velveeta hit the market in 1928 and has since become a favorite ingredient in many macaroni and cheese recipes. Many cheeses can be used to make macaroni and cheese, but the texture of Velveeta helps make the cheese sauce smooth and creamy. After cooking the pasta and sauce on the stove-top, the macaroni and cheese can be baked to brown the top and enhance the flavor of the dish.

Pasta

James Goodwin

Bring 3 cups of water to a boil in a large pot before adding 2 cups dried pasta.

James Goodwin

Cook for 10 to 15 minutes or until the pasta is tender, but still firm.

James Goodwin

Drain the pasta in a colander before returning the cooked pasta to the pot. Set pasta aside for later use.

Sauce

James Goodwin

Melt 1/4 cup butter in a saucepan.

James Goodwin

Add 1 1/2 cup milk, 1/4 cup flour, 1 tsp. salt, 1 tsp. black pepper and 1 clove minced garlic to the melted butter. Stir until the ingredients are well-combined and bring to a boil.

James Goodwin

Dice the Velveeta into small cubes while the sauce is heating.

James Goodwin

Add the Velveeta to the sauce once it reaches a boil. Stir until the cheese is completely melted and the sauce is smooth.

James Goodwin

Pour the sauce over the cooked noodles and mix well. Pour the macaroni and cheese into a greased baking dish.

James Goodwin

Bake the macaroni at 350 F for 15 to 20 minutes.

Tip

Top the macaroni and cheese with crushed potato chips, cracker crumbs or shredded cheese before baking, if desired.

About the Author

Sara Volmering

Sara Volmering started writing in 2007. She has contributed film reviews and human-interest stories to the "Western Herald," her university newspaper. Volmering holds a Bachelor of Arts in English from Western Michigan University.