Kraft Velveeta Mac and Cheese Recipe (Better Than Noodles)

Kraft Velveeta Mac and Cheese Recipe (Better Than Noodles)

Put down the keys and make creamy Velveeta Mac and Cheese at home that rivals Noodles Mac and Cheese. You’ll be able to put this Mac and Cheese recipe together on the stove top in under 20 minutes.

Course Dinner, Main Course, Side Dish

Cuisine American

Keyword cheese, macaroni

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 444kcal

Equipment

Large Pot

Ingredients

16 ounces Elbow macaroni
12 ounces Evaporated Milk
3 large Eggs
4 ounces Cheddar
4 ounces Monterey Jack
8 ounces Velveeta
to taste Salt and pepper

Instructions

Cube Velveeta (8 ounces) shred sharp cheddar cheese (4 ounces) and shred Monterey Jack cheese (4 ounces)
Bring a pot of water to a boil and add salt (2 tsp). Your Mac and Cheese will be affected and under seasoned if you don’t salt the water before cooking the pasta. Add the elbow macaroni (2 cups) to the boiling water and cook according to the package direction for al dente pasta. About 6 minutes. (al dente means firm and slightly chewy)
While the water is coming to a boil, beat together the eggs (2 large), egg yolk (1) and the evaporated milk (12 ounces).
Drain the macaroni noodles. Put the macaroni back into the pot and on low heat add butter (2 tbsp). Add in the Velveeta (8 ounces) sharp cheddar (4 ounces) and the Monterey Jack (4 ounces). Add salt (to taste) and white pepper (to taste)and stir to melt the cheese.
Pour the milk sauce over the macaroni. Stir gently until all the macaroni is completely covered in cheese sauce. Keep stirring over medium low heat until the temperature of the mac and cheese reaches at least 165 degrees.
Remove from the heat and serve immediately. Garnish the Wisconsin Mac and Cheese with shredded cheddar.

Nutrition