I know some food snobs will turn their nose up at a recipe using Velveeta cheese and that's OK, I don't use it very often either. However, Velveeta DOES make the creamiest macaroni and cheese, you have to admit it!!A few days ago, Julie, over at Better than Burgers, posted a recipe she called KFC Mock Mac & Cheese. While I've never tried KFC mac & cheese, the recipe looked great. I made a couple of very minor changes to her recipe (and renamed it, lol). We loved it (and it couldn't be easier!!)
My recipe "tweaks" are in BLUEBoil 2 cups of elbow macaroni for about 7-10 minutes (see note)8 ounces of Velveeta cheese (see note)1 cup shredded cheddar (I used sharp)1/2 cup milk (I used 3/4 cup milk)1/2 teaspoon salt (I left this out)1/2 teaspoon dry mustard powder (my tweak)Julie's recipe called for making the sauce in a pan, but I did it this way:When the macaroni is almost done, put the Velveeta (cubed)+ the shredded cheddar + the milk and mustard powder in a microwave safe bowl. Microwave it on high for 1 minute, remove and stir. Microwave it for one more minute and stir till smooth. All microwaves are different, so watch yours for the final 30 seconds as to not over cook. The sauce will be very smooth.Drain the cooked macaroni and stir into the sauce...that's all there is to it!! If you like "Velveeta Shells and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.NOTE: This recipe calls for 8 ounces of Velveeta cheese, fortunately, the Velveeta foil wrapper is marked in one ounce sections. NOTE: Most elbow macaroni is boiled for about 7-8 minutes, but when I make macaroni and cheese, I like to boil the noodles an extra minute or so. It's just a personal preference.
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