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VELVEETA® Down-Home Macaroni & Cheese

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video by: kraft
If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.
25 min
45 min
5 servings, 1 cup each
VELVEETA Liquid Gold
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I made this using shredded mild cheddar cheese instead of the velveeta and I doubled the recipe. The cheese sauce was really thick so I just added more milk and it was perfect. Next time I would definitely season it with salt and pepper, and I would use a mixture of different cheese. Everyone loved it.
The sauce was very smoothe and creamy. I made this for my 16-month-old grandson to enjoy, and he did.
Me and my family loved it! I'm making it for a second time today!
I liked it but the kiddos didn't.
I used more crackers and butter to top it off and it was delicious. Even my 6yr old picky eater loved it.
I used 2% velveeta and shredded cheese along with skim milk and smart balance margarine. IT DIDN'T TAKE AWAY FROM THE FLAVOR OR RICHNESS AT ALL!!!! As others have said, use more milk (I added it after the cheese sauce was made until I had the consistency I wanted). I also used panko bread crumbs on top...a nice texture add.
I added my own flavor variations based on my tastes, and it was awesome! The 1/2 c. milk seemed to be the most helpful comment. Thank you everyone for your comments, because after reading a bunch of them I could easily talior the recipe to my family's tastes!
Love this recipe. I always double it and add and additional cup of milk to make creamier. It also freezes very well. Just add the crumb topping right before you put in the oven.
The first time I made this, my guests loved it. I did not. Next time I used 2oz more milk. Third time I used a little less flour & more Velveeta and finished the oven cycle by turning on the broiler to brown up the crackers really well. I since have reduced the recipe to 2 small servings in ramikens.
This was very smooth and creamy. Even the reheated leftovers remained creamy and moist.
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