It's easy and fast. My family swears it tastes just like KFC! You can also put the Macaroni and Cheese in a greased casserole dish and make a topping out of 1 sleeve of crushed Ritz Crackers and 1 stick of melted butter. Combine and then sprinkle on top of casserole. Bake in degree oven till top is golden brown. Sign up. Recipes One Dish Meal. Velveeta Ultimate Macaroni and Cheese 2 recipe photos. Hungry for more? Now Watching: Directions Cook Pasta according to directions on box then drain well.
Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted. Serve and enjoy! Submit a Correction. Join the Conversation Upload. Most Recent Most Popular. Close Attach Photo Would you like to attach a photo to your submission? Browse Cancel. Close Attach Photo. Close Report this post? Are you sure you want to report this post for review? Yes, report it. Close Log in You must be logged in to interact with the activity feed.
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Velveeta Ultimate Macaroni and Cheese
Close Reply. Close Oops! The recipe is flavorful and rich. I love rich food but even this was too heavy for me and not to mention a million calories. I just have one question…my pasta tasted slighty gummy.
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Mine was done in 2 hours, I wonder if I did something wrong or that is the texture in a slow cooker? Tried this.. Followed the directions exactly. Turned out kinda icky.. The noodles ended up kinda grainy. The consistency made me want to gag a bit. Thanks though. The pictures look absolutely amazing and I hope mine turns out just as delicious! Since there is only one at home, anymore, can I halve the recipe?
Never had good luck with leftover mac and cheese. I cut the recipe in half, used all cheddar plus velveeta, and found that I had to add more milk at the end. It made plenty for the two of us and I actually liked it two days later reheated in the microwave. Because I had a half can of evaporated milk left over, I diluted it with an equal part of water and used it as part of the milk. Twelve ounces of evaporated milk plus 6 ounces of water makes two ounces more liquid than the recipe calls for, and even so I ended up adding about a half cup milk towards the end.
Hi there! I see some used skim as a calorie cutting effort. Always like to stick to original recipe my first try. Looks tasty! If you boiled the pasta first, a lot of the starch would leave with the water. My question is…. Should I put on 10 hours which obviously would be lowest and be done in or 8 hours.
Also added a bit more butter at the one hour mark. I so wanted this to be true but sadly it was not. The whole thing looked like and had the texture of macaroni that someone had already, eaten, and thrown up. It was just horrific and I threw the whole pot out. The texture literelly made my daughter gag. What a waste of so much butter milk and cheese. So sad that you had this experience. My guess would be that it cooked too long. I have never had a bad experience making this recipe.
It fit perfectly and was done in three hours! Super delicious and soooo cheesy, thank you! It came out exactly as the picture shows. I stirred it twice. I only needed to exchange the kinds of cheese, I used pecorino romano and a bagged 4 cheese Italian blend; and the velveeta for some jarred alfredo sauce! I used Barilla rotini and it cooked in the same amount of time. Thanks for this awesome recipe that has now given me two easy, last minute, lazy dinners that taste like i spent a whole evening on them!
You are a saint Shelly. You are answering every question. Will double it and sure it will turn out great. Thanks for all your tips. I think just keeping an eye on things is important. Does it reheat very well after being refrigerated? Wondering how good it tastes as leftovers…. But the next day, I was disappointed in the leftovers, which were no longer creamy. Then my beloved thought of adding a little butter when reheating it, and it was PERFECT again, really re-activated the creamy cheesiness! Thank you so much for the comment! I have made this so many times with amazing results!
Ignore the negative reviews! This recipe is fantastic if done right! I think the key is stirring half way through the cook time. This brings the liquid and cheeses together into a creamy sauce. Mine was done in about 1 hour and 45 min. For those looking for a velveeta substitute, Muenster worked great for me. Creamy, flavorful, and perfectly aldente! I tried this recipe this morning and absolutely love it. I made just a few alterations to it, instead of 1 can of evaporated milk I used 2 — this made it super creamy. Plus I had to use the cheese that I had on hand.
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Also I stirred it more than recommended and it turned out wonderfully. I will definitely be using this recipe again. Commuting to work with a full hot crockpot can be messy and dangerous. So, this morning, I brought all the ingredients into the office break room and had it cooking in no time. I used a slow cooker liner, followed the directions, and set the pot to be ready at noon. For side garnishing, I brought extra cheese for sprinkles and hot paprika and mustard powder for those wanting a kick.
A huge success! Even the liner got a good spoon scraping!! Looks great! Planning on making in the RV for the July 4th weekend. I will shred all my cheeses in advance and place in a zip bag and plan to throw together while enjoying a beach weekend with Travel Baseball! Wish me luck, hope a pile of teenage boys love it!!! I only get a High 4hr setting. I am afraid the pasta might overcook and the cheese burn at the edges.
Let me know how it turns out. Turns out great. Since we live at feet, I add an extra cup of milk. Also, 1 full container of Bueno Autumn Roast green chili. I made this tonight for supper and it was amazing! I used Barilla gluten free elbow macaroni and it only cooked for 1hr and 15mins. Thrilled that I found this one! Yeah taste is there but what complete mush!!
Not one noodle looked like a noodle. It all became one giant mushy lump. I followed recipe exactly to a t. Sounds like it cooked a little long. It really depends on your slow cooker, I am learning. Sorry you had a bad experience! Made this today for an office potluck. Huge success! Everyone went back for seconds, if not thirds! Only ingredient that did not have was paprika, added garlic powder in lieu. Tried this tonight because it looked so good! The texture of the pasta and the cheese sauce were fantastic, but I thought the taste was very bland.
I only did the recipe as written at the bottom of the page because whenever I try something new I do it as written before I tinker with anything. But I see up in the description you encouraged the addition of other spices and seasonings like garlic salt or nutmeg… do you feel like the other spices are necessary to complete the dish?
And if so, in what quantities? All in all I give it a B- as written. It was very good, but I felt like I had a culinary blank canvas that needed something added to it to complete it. I served it with some toasted bread crumbs on top after each bowl was made for a little added flavor and texture. When I try it again I might do all sharp cheddar cheese, or substitute pepper jack for monterey jack, to give it a little oomph. Or perhaps a roughly chopped onion to provide an aromatic component. What would you use instead. I know Velveeta is creamy.
I came back to the recipe to see if I missed anything because my mac and cheese was really thick and the noodles were not getting cooked… I ONLY added the evaporated milk and not the 2. I think I saved it — it had been an hour so…. LOL following directions is important Duh. Cross your fingers. I followed directions exactly and this came out good. It was very thick, so I might try again with less cheese next time.
Thanks for the easy recipe! Made this recipe today for a church potluck tomorrow. I doubled it in my crock pot. The noodles were done after about 5 hours on warm. The sauce was SUPER almost too cheesy and still a little runny so I cooked another box of elbow noodles to stir in and the proportions were perfect.
Added a little seasoned salt and a lot more pepper. It tastes awesome and is a good consistency right now. Hoping it re-heats well tomorrow! This recipe is amazing. Added a few cloves of minced garlic and a minced shallot and a nice size squirt of sriracha and it was a massive hit- even with my picky family. Will use this again and again! I made it this and I am by no mean even a mediocre cook.
I would like to try this but need to use gluten free macaroni. Has anyone ever commented on using them….. No Velveeta for us and I whisk some eggs with the milk and add an onion, shredded. Holy crap! I made this today for a work potluck and it was a HIT! But my Thursday is pretty filled up. Do you think this is something I can make a day or two ahead, refrigerate and just put it on the warm setting the day of?
Sorry about that! This was amazing! I followed the direction an it came out perfect! I will def. I really wanted to like this recipe. I followed it exactly. One of my daughters favorite never made it in crockpot before! Looks so good!
Do you grate a whole 8 oz block of cheddar? Or do you grate the cheese first then measure out 8 oz? Turned out as soggy mushy. The pasta was unrecognizable. Sounds like it cooked too long. Since all slow cookers are different I recommend that that you check it after an hour and a half or so and gauge the pasta. My family loves this dish but no one makes it — they always go buy it or have it catered but this time I told them — I would make it for Thanksgiving — my family was shocked….
I was nervous and said a small prayer before making it. I followed the instructions the same aside from the following:. I cooked it on low in the crock pot, stirred at about 55 minutes and then checked back in about 40 minutes later and it was almost done and looked exactly like in the picture.
I then just turned it off and let the heat do its work and it looked great and tasted amazing! Thank you Shelly for posting this recipe — because of you I am now the official person to make Mac and Cheese for the family. Keep up the amazing posts and recipes. Happy Holidays! Love hearing this! Made this for my company Christmas party, it was a huge hit.
Everyone raved about it being the best they have ever had. Thanks so much for the awesome recipe, followed it pretty close and had great results, crock pot completely empty at work lunch function. I did a double batch and started it out on high for the first hour. It began to stick to the sides, so I dropped it to low.
I had multiple people ask for the recipe. Just mixed a double batch for my family Christmas part. Used half and half instead of milk, Frankenmuth Chicken Seasoning instead of salt, added smoked paprika, onion and garlic powders. Cant wait to try it! I have made this Mac and Cheese twice now. The first time, I tested it before making it at work for a Pot Luck. Only took 1. Everyone wanted the recipe. Highly recommend it. I have had readers double the recipe with great results! There are some comments on here about it! I added cooked bacon to it and my family loved it!!
I think I will add ranch dressing powder next time and see how it goes. My partner made this without reading the comments and ended up overcooking it after just 2 hours. What are we supposed to do with a pound of grainy macaroni? To be fair it does taste good. Loved it! It was a tag thick last time. And 2 hours seemed to do the trick.
Pre shredded cheeses are sprayed with wax and or food grade silicones to keep them from sticking together even at room temperature. Fresh grated cheese makes a huge difference in dishes like this. My wife and i just made this and it turned out really well and took 2. We tried making this tonight for a party…. I have made this several times. The first time I followed the recipe exactly, but the pasta Barilla elbows was not cooked and all the liquid had been absorbed, so I now double the milk and use 2 ounces Velveeta, 12 ounces white American Cheese, 4 ounces Cheddar, and 4 ounces of Mozzarella.
It comes out very yummy!! If we want to add broccoli or cauliflower to it, do you think we should boil it 1st before adding it in or just add it into the crock pot? This is not a good recipe. Over cooked pasta and flavorless. I spent a good amount of time searching for a recipe and this was a total disappointment and waste of time. Made this tonight for a basketball team dinner. They were scraping the pot!
I followed the suggestion of not using bagged shredded cheese and grated my own — I think this is very important in how the final product turns out. The only thing I would do differently is I would add more macaroni. All the boys loved it and it was the first thing gone at the team dinner! Her favourite!
Any idea how to modify for Instant Pot? I am another person that will tell everyone to ignore the bad reviews! She is not wrong in the fact that a lot of people are overcooking this dish. Not all crockpots are going to cook at the same speed or temperatures on low.
Stovetop Macaroni and Cheese
It even has nothing to do with the quality or brand of your crockpot. I have two and they both cook things differently. Also, I agree with her and others when they say to use freshly grated cheese. It makes a huge difference. It still turned out yummy and it was done in about 2 hrs.! I will definitely make this recipe again! Thanks for sharing!
Might be too much cheese? Will try again some time but for now very disappointed. Hi have now made this twice and the result was a brick of cheese and mushy pasta… first time low for 2. I have made this a few times and it always comes out perfect. I added bacon bits once. Another time I added diced jalapenos. Both were awesome. The original recipe is perfect as is, however. I actually cooked this in my slow cooker on high but just cut the total cook time down to btwn 1: I stirred after the first 45 minutes, then 30 and 15 minutes, respectively.
Thanks for sharing!!! Wasted my ingredients on this recipe. I followed it exactly and it is a pile of dried out pasta mess. Very disappointed. Would never recommend this recipe to anyone. I tried this recipe last night. Followed instructions perfectly. At 2 hours it looked perfect. So I switched the pot off. But the sauce had curdled by the time I went to serve. It tasted nice anyway.
Super Creamy Mac and Cheese
Any idea what went wrong? Would you know if i can do anything to revive it? I think if you eat it at exactly 2 hours it might be ok as it looked really good right at 2 hours…but it turned into a very pasty mushy mess for me as well, like many said. We had company over for dinner and they were delayed two hours so the mac n cheese stayed in the crock pot and it was in a horrible state when they arrived. We ended up chucking it. It was just super mush and grainy.
Velveeta Ultimate Macaroni and Cheese
I followed the recipe exactly and used elbow macaroni. I made this recipe for my coworkers today, and they absolutely loved it! I doubled it and tweaked it just a tad. Instead of Velveeta I used muenster cheese. The longer you let it cook in the crockpot you risk letting the pasta get mushy. Mine started to get a little mushy, but it was still delicious, and very rich! My mom and I were so excited to try this! We followed this recipe exactly, and it was just….. We used real butter and real cheese yet things still separated, and never really got gooey. Maybe using real american cheese in place of velveeta was the issue?
And yes, american cheese is just a bunch of other cheeses put together but there is still real american cheese and processed cheese food american cheese Land O Lakes, for example. I just finished adding all of the ingredients together into my CrockPot and want to kindly suggest that you add the note about not recommending pre-grated cheeses to the ingredients list above the instructions. I was hesitant to try, but glad I did.
Flavors changed for the better, texture totally changed for the better….. This is my third time to make this recipe. Yes added your milks cheeses and time. My kids grandkids and other members for Thanksgiving loved it and thought it was from Cracker Barrel. For this Thanksgiving doing the same recipe using same mix only adding crispy fried onion rings on top. The taste of the evaporated milk is overwhelming. Absolutely delicious!! I substitute the velveeta for Monterey and it is perfect! We have always used blocked cheese to be grated and a tid bit of pepper jack cheese for a fun kick.
I changed the ingredients to make use of what you can buy at any German discount grocery store. Also, I cooked it in a 3,5 liter slow cooker and. I would imagine this is an upgrade vs. Monterey Jack, at least for my taste. If I would make it again, I would use a lower-fat milk. Unlike some other reviewers, I had no problem at all with starchiness or globules or whatever other issues people had. The pasta came out fine and the cheese sauce, while thick, also had a quite good consistency. Very gooey in a good way in my case. It required a little elbow grease to clean out the pot afterward.
I just got done making it. I was a little worried because of the conflicting reviews.
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