velveeta

Get the kids to eat their broccoli with our tasty Cracker Topped Broccoli Casserole recipe! Prep for our easy Cracker Topped Broccoli Casserole recipe only takes 10 minutes to prep.

Cracker Topped Broccoli Casserole

pkg. (10 oz. each) frozen chopped broccoli, thawed, drained

lb. (12 oz.) VELVEETA,

buttery

(1/2 stick) butter

Mix broccoli, VELVEETA and half the cracker crumbs until well blended.

Spoon into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.

Queso, a popular Tex-Mex dip made with processed American cheese and canned tomatoes, was inspired by chile con queso, a Mexican dip of melted cheese and chiles that made its way to the United States in the 1930s and ’40s. As the two-ingredient Americanized adaptation gained popularity, supermarkets began placing Ro-tel canned tomatoes near shelf-stable Velveeta cheese, and queso became mainstream. Purists will argue that any ingredient beyond American cheese and spicy diced tomatoes is unnecessary, but you can customize this recipe by adding any combination of black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, lime zest or juice.

Queso

(2-pound) block processed American cheese,

tomatoes

Tortilla chips,

black beans

scallions (about 7 scallions)

cilantro

garlic cloves,

cumin

red-pepper flakes,

dried oregano, preferably Mexican oregano

lime

chipotle chiles en adobo,

Kosher salt

Roughly chop the processed cheese into 1-inch cubes, then add to a medium saucepan. Stir in the tomatoes and their juices, plus 2/3 cup water, then heat over medium-low, stirring frequently, until cheese is melted and mixture is creamy, 5 to 7 minutes. You can stop here, and serve immediately with chips, or proceed to Step 2, if you’re feeling extra.

Stir in any combination of desired additions: black beans, scallions, cilantro, garlic, cumin, red-pepper flakes, oregano, and lime zest and juice. Heat over low, stirring occasionally, until warmed and flavors meld, about 5 minutes. If you like some extra heat, stir in chipotle chiles en adobo. Season to taste with salt, and additional red-pepper flakes, if desired, and serve immediately. (You could also keep your queso in a slow-cooker on a low setting, stirring occasionally, to keep it molten.) Mixture will keep refrigerated for up to 1 week.

Spaghetti gets a spicy kick with the addition of cheese and diced tomatoes and green chilies!

Rotel Chicken Spaghetti

boneless, skinless chicken breasts (or rotisserie chicken)

(10.75 oz.) cream of chicken soup

(10 oz.) diced tomatoes with green chilis

garlic,

onion powder

butter

(8 oz.) brick Velveeta cheese, cubed

spaghetti,

Salt and pepper,

Preheat oven to 350 degrees.

Cut chicken into bite size pieces.

In a large skillet melt butter over medium...

In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.

Cook over medium-high heat until chicken is no...

Cook over medium-high heat until chicken is no longer pink.

Stir in soup, cubed Velveeta and diced tomatoes...

Stir in soup, cubed Velveeta and diced tomatoes with green chilies.

Reduce heat to low, and cook until the...

Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti. Season with salt and...

Stir in cooked spaghetti. Season with salt and pepper, to taste.

Pour into a lightly greased 2 quart casserole...

Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.

Paula Deen&#x27;s Macaroni &amp; Cheese can be baked in the oven or in the Slow Cooker! Made extra creamy with eggs, cream cheese, and 2 other cheeses!

Paula Deen's Macaroni and Cheese

elbow macaroni (*Not a pound*)

unsalted butter (softened

half-and-half

eggs

sour cream

salt

cayenne pepper (optional)

black pepper

cheddar cheese (grated)

American cheese,

cream cheese (softened)

Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

Boil the macaroni until al dente, according to package instructions.

Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.

Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.

Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it&#039;s in the casserole dish, I like to mix with the macaroni first.)

Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.

Let it stand for 10 minutes prior to serving.

Oven  Baked Method:

Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn&#x27;t become mushy.

Add the creamy egg mixture and stir to combine.

Transfer to a lightly greased  Crock Pot. Heat on low for 2-3 hours hours, then switch to warm, and serve! Stir occasionally as it cooks if you&#039;re able.

Crock Pot Method:

https://content.jwplatform.com/videos/NQFCH5PQ.mp4

This EXTRA creamy Mac and Cheese Recipe from Paula Deen can be baked in the oven or made in the Crock Pot. PLUS, you can make it up to two days ahead of time!

Queso Mac and Cheese This Queso Mac and Cheese makes the perfect Mexican dinner side dish! All you need is 30 minutes and some velveeta, rotel, red onion, milk, cilantro and pasta. t's made using the baked feta pasta method so you know it'll be fail-proof, too! It's so easy and so delicious -- you'll love it! 

Queso Mac and Cheese

10 oz can rotel (or another brand of tomatoes with green chiles)

milk

red onion (finely diced)

cheese

kosher salt

lb shellbows ((made by Delallo!))

cilantro (roughly chopped)

Preheat oven to 375F degrees.

Cook pasta according to directions, strain and set aside. Saving a little bit of pasta water just in case.

Meanwhile, in a small 8” baking dish, add can of tomatoes, milk, onion, and salt and stir.

Top with velveeta and bake for 30 minutes.

Remove from the oven and immediately stir everything together until a creamy queso dip develops.

Add cooked pasta and cilantro and stir one more time until everything is coated.

Taste and season with salt and pepper if needed. Add a little pasta water if it&#039;s not creamy enough.

Serve immediately and enjoy!

Sweet corn and VELVEETA Cheese Sauce are the last-minute additions to this rich and hearty Southwest beef chili.

VELVEETA Southwest Beef Chili

beef

onion,

(28 oz.) crushed tomatoes, undrained

beef broth

Tbsp. chili powder

1-1/2 pouches (4 oz. each) VELVEETA Cheese Sauce (6 oz.)

corn

Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan.

Add all remaining ingredients except VELVEETA Sauce and corn; stir. Bring to boil; simmer on medium-low heat 1 hour, stirring occasionally.

Stir in VELVEETA and corn. Cook 5 min. or until heated through, stirring frequently.

Easy Stovetop Chicken Spaghetti

(16-ounce) box penne pasta

Ro*Tel Tomatoes

mushroom soup

garlic power

(16-ounce) block Velveeta Cheese,

chicken broth (optional)

Cook the pasta according to the package instructions, drain, and set aside.

While the pasta cooks, heat the cream of mushroom soup, undrained Ro*Tel, garlic powder, and onion powder in a large pot or enameled dutch oven over medium-low heat. Add the Velveeta and stir frequently until melted. Be cautious as the Velveeta can scorch easily - adjust the heat as necessary.

Add the chicken and stir to combine. Add the drained pasta and gently stir to combine. Add chicken broth to thin the sauce if you find it too thick. Serve immediately.

Here's the classic chicken and broccoli bake with one sharp, deliciously cheddar-y twist: It's made with VELVEETA. It's a shoo-in for new weeknight fave.

Sharp Cheddar VELVEETA®, Chicken &amp; Broccoli Bake

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

broccoli

(10-3/4 oz.) reduced-sodium condensed cream of chicken soup

lb. (8 oz.) Sharp Cheddar VELVEETA, cut into 1/2-inch cubes

Tbsp. butter or margarine, melted

round buttery crackers, crushed (about 1 cup)

Combine first 4 ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray.

Mix butter and cracker crumbs; sprinkle over chicken mixture

Bake 30 min. or until chicken is done and casserole is heated through.

If you're the kind of person who likes to take home an empty dish after the potluck party, we recommend bringing this creamy Buffalo chicken dip.

VELVEETA Buffalo Chicken Dip

lb. (16 oz.) VELVEETA,

hot pepper sauce

KRAFT ROKA Blue Cheese Dressing

green onions, sliced

HEINZ Apple Cider Vinegar

Mix VELVEETA, chicken and pepper sauce in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

Buttery mashed potatoes, skillet-browned ground beef plus corn make this crowd-pleasing VELVEETA Shepherd's Pie Casserole your new in-house pub favorite.

VELVEETA Shepherd's Pie Casserole

lb. lean ground beef

water

pkg. (8.9 oz.) VELVEETA Cheesy Casseroles Shepherd’s Pie

Brown meat in large skillet; drain. Return meat to skillet; stir in water. Add Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Reduce heat to medium-low; simmer 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.

Microwave Mashed Potatoes, milk and butter in microwaveable bowl on HIGH 3 min.; stir. Spoon over cheese sauce.

Bake 18 to 20 min. or until filling is heated through and topping is golden brown.

This VELVEETA Nacho Bake is hearty with salsa, sour cream and ground beef—all covered with a topping of cheesy crushed tortilla chips.

VELVEETA Nacho Bake

pkg. (12 oz.) VELVEETA Shells & Cheese Dinner

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

Sour Cream

KRAFT Shredded Cheddar Cheese, divided

TACO BELL® Thick & Chunky Salsa

tortilla chips

Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, half the cheddar and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa, remaining cheddar and crushed chips; bake, uncovered, 5 min.

This recipe, inspired by Stouffer’s macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don’t soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Creamy Baked Macaroni and Cheese

Salt

cavatappi

unsalted butter

all-purpose flour

Velveeta,

pecorino Romano, coarsely grated (1 cup)

dry mustard powder

cayenne

Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.

Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.

Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.

To the pot, add the Cheddar, Velveeta, pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.

Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

Enjoy this Famous Queso Dip if you're looking for a creamy queso dip for the whole family to enjoy. This Famous Queso Dip makes for a great appetizer on game day, party day or any day.

Famous Queso Dip

(10 oz.) RO*TEL

Combine ingredients in microwaveable bowl.

Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Discover why our Cheesy Chicken Casserole is such a crowd pleaser. Quick to make and even quicker to disappear, Cheesy Chicken Casserole sure is tasty!

Cheesy Chicken Casserole

pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix

chicken

lb. (8 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes

Prepare stuffing as directed on package. Combine remaining ingredients in large bowl. Add stuffing; mix lightly.

Spoon into 2-qt. casserole sprayed with cooking spray.

Ready to make the thickest, creamiest cheese sauce for broccoli ever? Grab VELVEETA®, milk, garlic &amp; onions, &amp; make Broccoli with Cheesy VELVEETA Sauce.

Broccoli with Cheesy VELVEETA Sauce

lb. (8 oz.) VELVEETA,

onions

broccoli florets

Combine all ingredients except broccoli in microwaveable bowl.

Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.

Crock pot mac and cheese recipe is a creamy mac n cheese recipe using alfredo sauce and sour cream to give the cheese plenty of reason to stay creamy.

Crock Pot Mac and Cheese

macaroni

pasta water

alfredo sauce

shredded colby-jack or cheddar cheese

dry mustard

paprika (optional)

salt and pepper

Cook the macaroni

Cook pasta for 2 minutes less than package recommendations so the pasta is still somewhat hard.

Dump macaroni into the crock pot

Drain and dump pasta into a crock pot lined with a crock pot liner. Stir in butter to keep pasta from sticking to each other.

Top 25 velveeta recipes from across the web

The most viewed velveeta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cracker Topped Broccoli Casserole

Queso

Rotel Chicken Spaghetti

Paula Deen's Macaroni and Cheese

Queso Mac and Cheese

VELVEETA Southwest Beef Chili

Easy Stovetop Chicken Spaghetti

Sharp Cheddar VELVEETA®, Chicken &a...

VELVEETA Buffalo Chicken Dip

VELVEETA Shepherd's Pie Casserole

VELVEETA Nacho Bake

Creamy Baked Macaroni and Cheese

Famous Queso Dip

Cheesy Chicken Casserole

Broccoli with Cheesy VELVEETA Sauce

Crock Pot Mac and Cheese

Cheese & Ale Soup

Homemade Pretzels with Beer-Cheese ...

Spanish Omelet

Mac and Cheese Jalapeño Bites

Sweet Hawaiian Cheese Dip

VELVEETA® Cheeseburger Macaroni

Crock-Pot All In Hot Dip Recipe

Sausage and Cheese White Rotel Dip

Cheesy Sausage Dip

Top 25 velveeta recipes from across the web

The most viewed velveeta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cracker Topped Broccoli Casserole

Queso

Rotel Chicken Spaghetti

Paula Deen's Macaroni and Cheese

Queso Mac and Cheese

VELVEETA Southwest Beef Chili

Easy Stovetop Chicken Spaghetti

Sharp Cheddar VELVEETA®, Chicken &a...

VELVEETA Buffalo Chicken Dip

VELVEETA Shepherd's Pie Casserole

VELVEETA Nacho Bake

Creamy Baked Macaroni and Cheese

Famous Queso Dip

Cheesy Chicken Casserole

Broccoli with Cheesy VELVEETA Sauce

Crock Pot Mac and Cheese

Cheese &amp; Ale Soup

Homemade Pretzels with Beer-Cheese ...

Spanish Omelet

Mac and Cheese Jalapeño Bites

Sweet Hawaiian Cheese Dip

VELVEETA® Cheeseburger Macaroni

Crock-Pot All In Hot Dip Recipe

Sausage and Cheese White Rotel Dip

Cheesy Sausage Dip

The most viewed velveeta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Cheese & Ale Soup