If you like "Velveeta Mac and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.
I know some
food snobs will turn their nose up at processed cheese and that's OK; I don't use it very often either. However, it DOES make the creamiest macaroni and cheese ever!!
a flash and everyone loves it.
2 cups of elbow macaroni
6 ounces* of Velveeta cheese (cubed)
1 cup sharp cheddar cheese (shredded)
3/4 cup milk
Gently boil 2 cups of elbow macaroni (in UNsalted water) for about 8 minutes.
While noodles are boiling, put the cubed Velveeta and milk into a microwave safe bowl and microwave it on high for 1 minute. Stir it and put it back in the microwave for another minute. Remove from heat and stir/whisk until the mixture is nice a smooth.
Keep in mind: all microwaves are different, so watch your cheese sauce for the final 30 seconds or so. You may have to add or subtract 20 seconds to get the cheese completely melted.
Gently stir the hot noodles and the shredded cheddar
into the (hot) Velveeta sauce.
Gently stir until well combined.
That's all there is to it!!