Number Of Ingredients 11 Steps:
Cook macaroni as directed on package and drain. Melt 1 1/2 tablespoons butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add salt, pepper, and cheese, stirring until cheese is melted. Add macaroni as well as minced onion and bacon if using and transfer to a buttered 1 quart casserole or individual casseroles. Combine bread crumbs and melted butter. Sprinkle over macaroni. Bake at 400°F for 20 minutes.
Time 45m Yield 5 Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
Time 55m Number Of Ingredients 12 Steps:
Preheat the oven to 400ºF. Add the cherry tomatoes, green onions, and hot dogs into a 9×13-inch casserole dish. Drizzle olive oil over all the ingredients and then sprinkle with garlic powder, salt, and pepper. Toss everything together until all the ingredients are coated in oil. Next, create a well in the center of the casserole dish and add the block of Velveeta. Bake the casserole dish at 400ºF for 40 minutes. Meanwhile, bring a large pot of salted water to a boil and add pasta. Cook the pasta until it is cooked to al dente. Before pouring the pasta into a strainer remove 1 cup of pasta water from the pot and set it aside. Strain pasta and set aside. Remove the casserole dish from the oven and mash the tomatoes and Velveeta with a fork. Stir everything together to create a creamy cheesy pasta sauce. Add 1/4 cup pasta water, peas, Monterey jack cheese, and heavy cream to the casserole dish and mix everything together until the Monterey jack cheese melts. Add the cooked macaroni noodles to the casserole dish and mix.* Serve with fresh cracked black pepper and enjoy.
Time 55m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Prepare macaroni according to package directions. Melt butter in a large pan. Whisk flour into melted butter to create a light roux (paste). Slowly whisk milk into the roux, whisking constantly to avoid lumps. Allow milk and roux to heat for about one minute, then begin adding the Velveeta. Continue to gently whisk the mixture until all Velveeta has melted, then add a pinch of white or black pepper. After macaroni has cooked, drain the water from the pot and mix in the cheese sauce. Once the macaroni and sauce are mixed together, transfer to a 9 x 13 baking dish. Cook uncovered for 25-30 minutes or until bubbly. Sprinkle 1 or 2 cups of shredded cheddar cheese over the top and bake for 5 more minutes, or until cheddar cheese is thoroughly melted. Remove from oven and allow to cool for 5 to 10 minutes before serving.
Time 40m Yield 4 servings, 1 cup each Number Of Ingredients 4 Steps:
Heat oven to 350°F. Cook VELVEETA and milk in medium saucepan on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and pepper. Spoon into 1-qt. casserole sprayed with cooking spray. Bake 20 min. or until heated through.
Time 55m Yield 15 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Cook macaroni according to directions and drain. Melt margarine in a large saucepan. Add flour and whisk together. Whisk in milk and cook over medium heat until mixture starts to bubble and thickens. Stir constantly. Add chunks of Velveeta and allow to melt. Salt and pepper to taste. Pour macaroni into a 13x9 oblong baking dish. Pour sauce over macaroni. Bake in the oven for 20 minutes, then put extra slices of cheese on top. Bake for another 5 minutes until cheese melts. Allow to cool for a few minutes, then serve.
Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.
Time 45m Yield 5 servings, 1 cup each Number Of Ingredients 7 Steps:
Heat oven to 350°F. Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
