I come from a big family of Velveeta Cheese lovers. Jimmie does, too. If you’re not of like mind, this post probably isn’t for you. 😉
I’ve been making homemade mac & cheese like this all my cooking life, exactly like my momma did (unless we’re making baked mac & cheese. That’s a whole ‘nother recipe). One day a few weeks ago I thought it would be interesting to see how the addition of Monterey Jack cheese would make it taste (mostly because I had a block that needed to be used). Turns out the guys loved it! If you don’t have Monterey Jack or any other kind of cheese you think might be good in this recipe, don’t sweat it. This mac & cheese is great with just Velveeta.
Created by Melissa Woolard | Culinary Craftiness
- 1 lb. large shells or elbow mac
- 1 lb. Velveeta, cut into small cubes
- 1 cup shredded Monterey Jack cheese
- 1 stick real butter, cut into small pieces
- 1 cup milk or heavy whipping cream
- Salt & pepper, to taste
- Cook pasta according to package directions. Drain well.
- While pasta is still in strainer, put Velveeta cubes into bottom of still hot pot and put the pot back on the turned off stove burner. Pour pasta over the top of the Velveeta then dot top all over with pieces of butter and shredded Monterey Jack, sprinkle with about 1/2 tsp. salt, and 1/2 tsp. pepper. Cover tightly with lid and let sit for 5-10 minutes, until cheeses are melted.
- Remove lid and add milk. Stir until cheeses are well combined with pasta. If cheeses aren't completely melted, turn the burner on medium and stir continuously until smooth, scraping up from the bottom to prevent scorching. Add more salt and pepper to taste, if necessary.