Fiesta Velveeta Macaroni And Cheese Food

VELVEETA ULTIMATE MACARONI AND CHEESE

Steps:

• Cook Pasta according to directions on box then drain well.
• Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
• Serve and enjoy!

FIESTA MAC AND CHEESE

Steps:

• Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
• To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. 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. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
• Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
• To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
• To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
• If cooking from frozen, preheat the oven to 375 degrees F.
• Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

VELVEETA MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• Cook macaroni al dente according to package directions. Drain.
• Melt butter, flour, mustard powder, and onion powder in a medium saucepan over medium heat. Cook 1-2 minutes.
• Add milk a little at a time whisking after each addition. Bring to a boil, reduce heat and cook 2-3 minutes.
• Stir in cubed Velveeta and continue stirring until melted and creamy. Remove from heat and add sharp cheddar. Stir in macaroni.
• Spread macaroni into a 2QT baking dish. Combine topping ingredients in a small bowl and sprinkle overtop.
• Bake 20 minutes or until hot and crumbs are golden.

VELVEETA ULTIMATE MACARONI & CHEESE

Steps:

• Cook macaroni in large saucepan as directed on package; drain well. Return to pan.
• Stir in remaining ingredients; cook on low heat until VELVEETA is completely melted and mixture is well blended, stirring frequently.

VELVEETA® DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350°F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

VELVEETA® DOWN-HOME MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

SLOW COOKER MACARONI AND CHEESE

Steps:

• In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.

FIESTA VELVEETA MACARONI AND CHEESE

Steps:

• Cook the noodles and drain.
• In the same pot over low heat, melt the butter, then add the salsa, milk, chili powder and salt and pepper; stir to blend.
• Add the cheese and stir over low heat until it melts, then fold in the cooked drained noodles and serve.

FIESTA MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Drain macaroni; set aside., In a microwave-safe bowl, combine salsa and cheese. Microwave, uncovered, on high for 2-3 minutes or until cheese is melted. Stir into the skillet; add the macaroni and beans. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CLASSIC VELVEETA MAC & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to directions and drain.
• Melt margarine in a large saucepan.
• Add flour and whisk together.
• Whisk in milk and cook over medium heat until mixture starts to bubble and thickens.
• Stir constantly.
• Add chunks of Velveeta and allow to melt.
• Salt and pepper to taste.
• Pour macaroni into a 13x9 oblong baking dish.
• Pour sauce over macaroni.
• Bake in the oven for 20 minutes, then put extra slices of cheese on top.
• Bake for another 5 minutes until cheese melts.
• Allow to cool for a few minutes, then serve.