Homemade Mac'n'Cheese

Introduction: Homemade Mac'n'Cheese

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Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.

It's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on
tailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!

Here's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either
as quickly. It, in fact. stays gooey longer than Kraft.

Makes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.

*Disclaimer: Pictures in Instructable is not mine.

Step 1: Requirements:

-Velveeta cheese - Be sure to have along box on hand!
-Elbow Maccaroni - any size will do, but best results is medium sized elbows.
-Milk (Optional).

-Pot and Strainer

Step 2: Cooking the Maccaroni:

Each brand, cheap or expensive, needs it's own time to cook thoroughly.

Put the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni
in the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.

Remove from pot once Macaroni is cooked.

Step 3: Mixing the Velveeta Cheese:

Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.

Add Milk if you want a creamier result, it is recommended to prevent sticky cheese.

Step 4: Enjoy!

Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!

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    6 years ago

    The salt water is for flavor only. Hence why you salt the water for potatoes, shrimp... anything you boil... the non stick effect comes from the oil. The best to use is extra virgin olive oil as it has good flavor as well as the non stick factor.


    11 years ago on Introduction

    I am glad to see someone else know the yummy secret of velveeta mac and cheese.

    We make it like this with milk, butter, pepper, and throw in a little cheddar for some extra yum factor. I find it easier to mix in your velveeta by cubing it into about 1 inch cubes.

    I also salt the water that we boil the noodles in, and if you put about a cap full of cooking oil in the water, you only have to stir the noodles once when you put them in and they won't stick, and by salting the water you have it pre-salted, but not too much.

    If you happen to over salt the water, then just throw in half of a raw potato for a few minutes and it will absorb it.


    Reply 11 years ago on Introduction

    Cubing the Velveeta cheese? I ought to do it next time... sounds more sensible than just putting a big chunk in there!
    How does salt water keep the noodles from sticking? I never knew that was possible. Awesome! I didn't know raw potato can absorb!

    Thank you for commenting the Instructable.


    Reply 11 years ago on Introduction

    My Step-sister taught me to cube them when I was about 12 and I have done it like that since, now my daughters are turning 12 and they are cooking it for me, woohoo. Dang, I am gettin old.

    The salt water helps with the non stick, but the cap of cooking oil tops it off. It just puts that layer of film in the water, and then when you drop your noodles in it just barely coats them and as they cook they soak up the salt in the water to give that nice natural salt flavor. without having too salty spots or none at all.

    I personally don't like to add salt to my food unless it is just horribly bland, but I put just enough to lightly dust the bottom of my boiling pan when I first put the water on. Of course my pan may be quite different than yours in size, and I am cooking for seven usually so just go to taste.

    You are quite welcome and I hope it helps, sorry for the wall, but I have diarrhea of the keyboard today.


    11 years ago on Introduction

    Oh my gosh! I've been wondering how to make mac and cheese for sooooo long! Great 'ible!