Make Roux: melt butter in a large pot and then whisk in the flour until a paste is created. For the Cheese Sauce: This macaroni is boiled directly in the milk/water mixture. Make Noodles: bring a large pot of salted water to a boil and cook your noodles according its packaging.Drain noodles and set aside. Season with salt and pepper and serve immediately. Slowly add remaining ingredients, mixing slowly until the cheese is melted. Heat the pot on medium until the cheese is completely melted and blended in. Boil macaroni noodles in water and remaining evaporated milk until tender. (if youre like us, youll sprinkle loads of pepper and barely and salt, because for some reason it just tastes better that way). I decided to be “fancy” and use cavatappi pasta, which is super good if you haven’t tried it yet. Add 1 stick of butter, the can of evaporated milk and the Velveeta cheese. Cook on high pressure for 4 minutes then quick release and carefully open the lid.
BEST MACARONI AND CHEESE RECIPE VELVEETA MAC
I know, I know, Velveeta technically isn’t even real cheese, but who cares, the stuff is pure goodness. Instant Pot Velveeta mac and cheese Add 2 cups (8 ounces) uncooked macaroni, 1 3/4 cups water, 2 tbsp butter, and 1/2 tsp each of garlic powder, onion. I would eat it every day if it wouldn’t make me weigh 400 lbs:) and I’ve been on a diet recently, so ain’t nobody got time for that:) Anywho…this mac & cheese is super easy to make and doesn’t come out of a box. As you may already know, I have a “thang” for Velveeta Mac & Cheese.