VELVEETA CHEESE GRITS RECIPES

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SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN



Shells & Cheese (with Bacon & Peas) - The Pioneer Woman image

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese

Provided by Ree Drummond

Categories     main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

12 oz.

weight Small Or Medium Pasta Shells

2 c.

2% Milk

1 tbsp.

Butter

8 oz.

weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)

2 c.

Grated Sharp Cheddar Cheese (more To Taste!)

1/4 tsp.

Seasoned Salt, More To Taste

1/2 tsp.

Black Pepper

1/2 c.

Frozen Peas (more To Taste)

8

slices Thin Bacon, Fried Crisp And Chopped

Steps:

  • Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...



Over the Rainbow Mac and Cheese Recipe | Patti LaBelle ... image

Provided by Patti LaBelle

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 stick butter, cubed, plus more for greasing
2 tablespoons sea salt 
1 tablespoon vegetable oil 
1 pound elbow noodles
1 stick unsalted butter, melted
3 large eggs, whisked
1/2 teaspoon black pepper 
1/2 teaspoon seasoned salt 
1/2 cup shredded mild Cheddar
1/2 cup shredded sharp Cheddar
1/2 cup shredded Monterey Jack cheese 
1/2 cup shredded mozzarella
1/2 cup shredded muenster cheese 
1/2 cup shredded pepper Jack cheese 
1/2 cup shredded provolone
1/2 cup processed cheese product, such as Velveeta, cubed
1 cup cream 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Bring a large stockpot of water to a boil with the sea salt and oil. Add the noodles and cook for 7 minutes. Drain and cool the pasta.
  • Place the cooked noodles in a large bowl. Pour the melted butter over the pasta. Add 1/4 teaspoon of the pepper and 1/4 teaspoon of the seasoned salt and mix well, then add the eggs. Add the mild Cheddar, sharp Cheddar, Monterey Jack, mozzarella, muenster, pepper Jack and provolone, and mix thoroughly. Make sure the cheese is evenly mixed into the noodles. Transfer the noodles to the prepared casserole dish.
  • Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.

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