ULTIMATE MAC AND CHEESE VELVEETA RECIPES

Steps:

• To make your version of Sweetie Pie's Mac & Cheese preheat the oven to 350 degrees.
• Bring a large pot of salted water to a boil. Cook elbow macaroni according to pkg directions until tender. Drain.
• While macaroni is cooking, mix both types of milk and eggs in a large bowl. Add the sour cream, salt, pepper, and sugar, mixing until combined. Pour over the macaroni and stir.
• Stir in the cheese and butter.
• Transfer cooked pasta to an oil sprayed 10x14" pan or tall 9x13" dish. Set aside.
• Sprinkle the top with one cup of mild cheddar cheese.
• Bake for 45 minutes or until the top is lightly browned.

Steps:

• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook, uncovered, stirring occasionally, until the macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in the 2 tablespoons butter, the 1/4 cup milk, and the cheese packet from the package.
• While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
• Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk the bread crumbs with the paprika, chili powder, black pepper, sugar, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
• Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.