RECIPE FOR BAKED MACARONI AND CHEESE WITH VELVEETA RECIPES

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions and drain, rinse and set aside.
• In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
• In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
• Slowly add this to the hot milk mixture, stirring constantly with a whisk.
• When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
• Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
• Mix well until macaroni is well coated.
• Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
• Bake for 35 to 45, or until golden brown.

Steps:

• Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.
• Preheat oven to 375F°.
• In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
• Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
• Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.
• Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.
• Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.