mac and cheese with evaporated milk and velveeta

It has loads of flavor and melts perfectly on top of the pasta. It’s smooth, creamy, and just totally delicious.įreshly shredded cheddar cheese is my favorite for topping the mac and cheese. I love using Velveeta in mac and cheese sauce because it really has the best texture for melting. Milk: I used whole milk in this recipe, and I’d recommend using at least 2% milk for maximum flavor (and to reduce the chances of the sauce separating).Ĭheese: We’re using a combination of Velveeta and cheddar cheese. Dry mustard powder is also a really popular and common ingredient in mac and cheese recipes, so feel free to add a small amount in if you’d like.

I’d also recommend tasting the sauce before stirring in the noodles to see if you want to add any salt in (it’s an optional ingredient here, since some people find the Velveeta salty enough on its own). Spices: A combination of onion powder, garlic powder, and ground black pepper season this mac and cheese perfectly. If you just add the flour to the milk, it will clump up and not have the best texture. It’s important to mix the flour with a fat first, and then add the milk in after. I prefer using butter because it’s so flavorful, but you can use olive oil if that’s all you have on hand.įlour: Flour is mixed with the melted butter to create a roux that will thicken the mac n cheese sauce. Either way it will be totally delicious!īutter: Butter is the fat we’re mixing with the fat to make the roux, which is how the sauce is thickened. Pasta: I prefer using elbow macaroni pasta for mac and cheese, but you can also use conchiglie (shell pasta) if you like.

Mac and cheese with evaporated milk and velveeta