velveeta cheese

On the market for just over 100 years, Velveeta Cheese was a real treat growing up.  Although it does not say Gluten Free on the box; there seems to be a consensus that given the list of ingredients, it is GF.

Velveeta Grilled Cheese

(1/4 inch/60 gram) Velveeta Cheese (4 CHO/30 GR) 8 CHO

bread (CHO dependent on your product)

TBSP butter

Butter one side of each slice of bread and flip over.  Place cheese on unbuttered side and cover with the other slice, butter side out.

Warm non-stick frying pan.  Add sandwich and slowly cook on medium low heat until bread browns and cheese melts.

Garnish with whatever you prefer.  We like dill pickles and historically, grilled cheese is perfect for dipping into tomato soup.

From simple weeknight dinners to fancy holiday meals, nothing beats this old fashioned, traditional Baked Macaroni and Cheese with Velveeta. It’s a classic, favorite comfort food everyone from adults to kids just love as a welcome side dish or as a hearty main course when paired with soup or salad.

Baked Mac and Cheese With Velveeta Recipe

elbow macaroni

cheddar cheese

Velveeta

butter

mozzarella cheese

Parmesan cheese

Coat a 9x13 baking dish with cooking spray and set aside. Preheat oven to 350 degrees F.

Cook the pasta in boiling water 3 minutes shy of al dente. If package directions recommend 8 minutes of cook time, cook for no longer than 5 minutes.

Drain pasta and immediately add cheddar cheese, Velveeta and butter. Stir until cheeses and butter have melted.

Pour the mixture into the prepared baking dish and spread in an even layer. Top with the mozzarella cheese and sprinkle the Parmesan cheese over the top.

Bake in the preheated oven for 20 minutes or until cheese is melted and the top is a nice golden brown around the edges.

Everyone thinks they have the best baked mac &amp; cheese recipe and I must admit I believe I do too: Original Baked Mac &amp; Cheese Recipe. However, I can say with 100% certainty that I have the best Buffalo Mac &amp; Cheese recipe! I have crafted a baked Buffalo Mac &amp; Cheese recipe that is creamy, cheesy, perfectly spiced, and baked in the oven with a crispy cheesy topping that is going to knock your socks off! And you have no need to worry that it&#39;s going to be too spicy because I added the perfect amount of frank&#39;s redhot sauce that gives this dish the buffalo chicken flavor without being uncomfortably hot and spicy!​​ This recipe all starts with a roux using Kerrygold garlic herb butter and a little flour just like every good mac &amp; cheese should. Then, we are going to add milk, cheese, some spice, and layer in some shredded rotisserie chicken. What you can expect from this recipe is that it&#39;s not one of those mac &amp; cheese recipes that sits heavy in your stomach because it&#39;s so gooey and thick and it also won&#39;t be one of those mac &amp; cheese recipes that’s cake like and can stand on its own, like Goldilocks says about the baby bear…Its just right!!! Let&#39;s make it!

Buffalo Mac & Cheese

lb large elbow noodles

tbsp Kerrygold garlic herb butter

tbsp flour

milk

½ tsp tony's creole seasoning

Salt & black pepper (to taste)

oz cheddar cheese

oz freshly shredded whole milk mozzarella cheese

oz freshly shredded colby jack cheese (divided)

oz velveeta cheese

frank's redhot sauce

chicken

breadcrumbs

Bring a pot of water to a boil. Once it comes to a boil, salt the water, and pour in the large elbow noodles. Boil the noodles according to package directions until al dente. Once the pasta is al dente, drain it and set it aside.

In a separate large pot, set it to medium heat and add in the garlic herb butter. Once the butter has melted, shake in the flour and whisk the butter and flour together continuously for 3 - 5 minutes. Then, pour in the milk in small increments, whisking it every time you add some of the milk. Once you have added all the milk, bring it up to a boil, and whisk it for a few more minutes. Then, lower it to a simmer and let that simmer and thicken up for about 5-10 minutes (whisking often).

Next, shake in tony&#39;s creole seasoning, salt &amp; cracked black pepper, and give it another whisk. Now, it’s time to add in the cheese! Drop the heat to low and sprinkle in the freshly shredded cheddar, mozzarella, and 4 oz of the colby jack. Whisk that continuously until the cheeses have melted into the sauce. Then, add in the cubed up velveeta cheese and whisk that in until fully melted. Lastly, pour in the frank&#39;s redhot sauce and stir it in until everything is combined and creamy. Let that simmer together on low for about 10 minutes (whisking in increments). Once that&#39;s done, remove it from the heat, and set it aside.

Now it&#39;s time to layer! Spray a large deep dish baking dish with cooking spray.  - Layer 1: Thin layer of cheese sauce to cover the bottom of the baking dish- Layer 2: Half of the cooked large elbow noodles - Layer 3: Half of the shredded rotisserie chicken- Layer 4: Half of the cheese sauce - Layer 5: The rest of the cooked large elbow noodles- Layer 6: The rest of the shredded rotisserie chicken -Layer 7: The rest of the cheese sauce-Layer 8: 4 ounces freshly shredded colby jack cheese- Layer 9: Seasoned breadcrumbs

Bake that in the oven at 350°F for 40 - 45 minutes or until browned and bubbly! Enjoy!

https://www.youtube.com/watch?v=2hffgMOANYM

My Buffalo Mac is better 😉 #buffalomacandcheese

Homemade pimento and cheese sandwich spread made with melted Velveeta cheese. My Aunt Mildred&#039;s recipe and so good!

Velveeta Pimento &amp; Cheese

lb Velveeta Cheese

Milk

T Sugar

T Apple Cider Vinegar

oz Diced Pimento

Mayonnaise

Gather ingredients: Velveeta, milk, sugar, vinegar, pimento, mayo.Cube 1 lb of Velveeta Cheese and melt in a double boiler over low heat. You could also microwave. Just be careful not to scorch.Add the milk and sugar. I used Swerve substitute. Add 1 T of vinegar, I used apple cider vinegar. Add the diced pimento (drain liquid). Remove from heat and allow to cool a bit. Add Mayo mix well and store in an airtight container in the refrigerator.Mixture will thicken up as it cools completely. Make sandwiches on your favorite bread, plain or toasted.

Enjoy your retirement, Jeannie! My husband and I will be retiring in about 2 1/2 years. We will be moving to NC from NY to be near our son and daughter-in-law and our 2 precious grandsons and our daughter and her fiance. It's really going to be weird, since we were always near our beautiful Long Island Beaches, but soon we will be in the beautiful mountains of NC! Thanks for responding to my comments! I look forward to crafting with you and Trendy Tree again!

Hi Jeannie!!! 
I'm Yvonne from Long Island, NY. I just wanted to say that I made your Aunt Mildred’s Velvetta Pimento Cheese, and honestly it was absolutely delicious both warm and cold! So after a few days, I still had about half left in the fridge, and I heated that, a half block more of  cream cheese, a container of Ragu Double Cheddar cheese sauce, about a cup of shredded cheddar jack, some pepper, (was perfectly salty enough), and probably about a teaspoon each of garlic powder, and onion powder. Can you tell I just grabbed whatever I had available? I just winged it. While it heated, I mixed it all together with a stick blender, which blended the pimentos too. When it was hot, I mixed the whole thing together with shell pasta and Oh MY, it was the BEST Mac n Cheese I EVER made!!!! It was so creamy and delicious! I just felt the need to share this with you! 
Thank you for your Aunt Mildred’s Velvetta Pimento Cheese! That alone was delicious!!!
I have been following you on Trendy Tree and now on your blog for years now and I've learned, and continue to learn so much from you and Carrie! Thank you so much!

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