ree drummond mac and cheese with velveeta

Although I do love me some Velveeta let’s just keep it real, OKAAY!! Well, this recipe does such a fantastic job at creating one heck of a creamy, cheesy, old-fashioned, baked macaroni and cheese! No Velveeta included. I’ve been getting a lot of requests for baked macaroni and cheese that is both creamy and cheesy! I hear ya! I like it that way too!! We always have such a similar taste. Yeah, I’m one of those people that give names to pretty much everything. I present to you their love-child, Mabel. You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I also LOVE this comforting, Southern-style baked macaroni and cheese. Sprinkle over the chopped cilantro and serve.I LOVE this creamy, stovetop macaroni and cheese. If cooking from frozen, preheat the oven to 375 degrees F.Ĭook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze. Sprinkle over the chopped cilantro and serve. Bake until bubbly and hot, 20 to 25 minutes. To bake immediately, preheat the oven to 375 degrees F. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Repeat the layers, ending with the corn mixture. Layer with half of the macaroni mixture, then half the corn mixture. Fold in the diced tomatoes and chiles.īutter a 9-by-13-inch disposable foil pan. Add the cooked macaroni and stir to coat. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Let the roux cook for a minute or so, whisking constantly.

Sprinkle in the flour, whisking to combine. To make the sauce, melt the butter in a large pot over medium heat. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Add the red onion and corn and season with salt and pepper. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Cook the macaroni in the boiling water until just undercooked.

Ree drummond mac and cheese with velveeta