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.
Bring 3 cups of water to a boil in a large pot before adding 2 cups dried pasta.
Cook for 10 to 15 minutes or until the pasta is tender, but still firm.
Drain the pasta in a colander before returning the cooked pasta to the pot. Set pasta aside for later use.
Melt 1/4 cup butter in a saucepan.
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.
Dice the Velveeta into small cubes while the sauce is heating.
Add the Velveeta to the sauce once it reaches a boil. Stir until the cheese is completely melted and the sauce is smooth.
Pour the sauce over the cooked noodles and mix well. Pour the macaroni and cheese into a greased baking dish.
Bake the macaroni at 350 F for 15 to 20 minutes.
Top the macaroni and cheese with crushed potato chips, cracker crumbs or shredded cheese before baking, if desired.