Super Creamy Macaroni and Cheese Dinner, then Dessert


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Pour the sauce over the cooked macaroni and stir to combine. Top the casserole with the cheese. In a small bowl, stir together the melted butter and panko breadcrumbs. Sprinkle the breadcrumbs over the cheese layer. Bake for 20 to 25 minutes or until the cheese is melted and the edges are bubbling.


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Stire for 3-5 minutes until it starts to thicken. Once thickening. Add the grated cheese and cubed velveeta. Stir for about 5 minutes on medium heat until all cheese is melted. You may want to taste the cheese sauce to ensure it is seasoning to your liking. Add the cooked, drained, noodles to the cheese sauce.


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Let it reach a low boil. Step 4: Add the Cheese and Spices: Time to add the Velveeta, 1 cup of Colby Jack, and 1 cup of Cheddar into the mix. Stir it all up until it melts and the mixture is nice and creamy. Then, add some seasoned salt, onion powder, garlic powder, and pepper. Be sure to stir everything together.


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Stir together 2 cups water or chicken broth (recommended for more flavor, but decrease salt to 1/4 teaspoon), 2 cups uncooked macaroni, 3 tablespoons butter, salt, and pepper in the pressure cooker. Omit flour from recipe. Seal lid and cook on HIGH pressure for 5 minutes (for regular pasta or gluten free).


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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.


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Prepare cheese sauce: Melt the butter in a medium pot over medium heat. Whisk in the flour, mustard powder, and garlic powder and cook, whisking, for 1 minute until melted and fragrant. Gradually whisk in the milk, and allow it to cook, stirring often, for 5 minutes or until it becomes thick.


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Melt the butter in a saucepan and whisk in flour. Lightly salt the butter and flour mixture. Stir in milk, continuing to whisk. Stir in the cream and dry mustard and bring to a light simmer. Cook for about 2-3 minutes. Stir in the Velveeta cheese cubes. Stir again until melted and creamy.


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Sprinkle with cheese and the breadcrumb topping over the macaroni and cheese. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbling. Once out of the oven, garnish the creamy Velveeta Mac and Cheese with fresh parsley. Serve hot.


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When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste. Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens. When the roux is thick, remove it from heat and add the Velveeta.


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Sprinkle some salt and pepper in there. (if you're like us, you'll sprinkle loads of pepper and barely any salt, because for some reason it just tastes better that way). Heat the pot on medium until the cheese is completely melted and blended in. Remove from heat and allow to sit for about 5 minutes. Stir and serve.


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Step 3: Melt the Velveeta. Once the pasta is cooked, reduce the heat and add 2 tablespoons of butter, stirring until completely melted. Then, pour in the remaining ½ cup of milk and add ½ pound of cubed cheese. Continue stirring until the cheese has fully melted and the mixture is smooth. Step 4: Add More Cheese.


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Add in the cubes of Velveeta. Stir until the Velveeta cubes have melted into the sauce. Add the cooked macaroni noodles to the skillet. Gently stir to evenly coat the elbow macaroni in the Velveeta mac and cheese sauce. Transfer the noodles and sauce to the prepared baking dish, and sprinkle the shredded cheddar cheese on top.


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Add the Velveeta and stir for 30 seconds to start it melting. Drizzle in about 2 tablespoons of the pasta water and stir. Keep stirring until the Velveeta is fully melted, 1-2 minutes, adding a tiny bit more pasta water if needed to help it melt and to form a smooth sauce.


Super Creamy Macaroni and Cheese Dinner, then Dessert

Mix. Turn the heat up to medium-high and bring to a gentle boil. Boil the sauce for about 3-4 minutes, or until thickened, making sure to whisk constantly to prevent the sauce from burning on the bottom. Once the sauce has thickened, turn the heat back down to medium, and add in the cubed Velveeta cheese.


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Boil noodles and drain. While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring . Slowly add the milk will continuously stirring. Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. . Remove from heat and let cool 10 minutes.


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Whisk in the flour and stir for 2 minutes, or until the mixture forms a thick paste. Gradually whisk in the milk and bring to a boil. Continue to whisk until the sauce thickens, about 3 to 5 minutes. Add the Velveeta cheese and stir for 3 minutes, or until melted. Toss in the cooked macaroni.