MACARONI AND CHEESE USING VELVEETA RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

Steps:

• Cook noodles in liberally salted water one minute less than the package instructions for al dente preparation. Drain noodles then set aside.
• While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer.
• Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture).
• Spray a 3-quart 13x9 baking dish with cooking spray. 
• Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.
• Sprinkle reserved 2 cups of cheese evenly over everything then pour milk mixture evenly over noodles and cheese.
• Cut butter into thin pats then place them evenly on top of cheese.
• Bake, uncovered for 40-45 minutes at 350 degrees or until cheese is lightly browned and dish is bubbly.
• Remove from oven then let rest 20-25 minutes before serving. Don't skip this step... if you dig into this right out of the oven the inside will be soupy. The dish needs time to "set up".