Have you ever seen a prettier mac and cheese? These days we have fancy mac and cheese with gruyere and breadcrumbs and all that, but do you ever dream of just easy plain mac and cheese, like the box kind, but without the powdered cheese and that mushy pasta? Enter this Velveeta mac and cheese. Stir in the crispy bacon and season with salt and pepper.If you’re looking for the creamy mac and cheese of your childhood, this is it! Homemade Velveeta cheese sauce with tender mac is what mac and cheese dreams are made of. Add the cooked pasta to the sauce and stir to coat.

Stir in the hot sauce and the remaining 1 cup milk.

Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.Īdd the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). At this point you should have about 1/4 cup of reserved fat. Set the bacon aside, reserving the fat to build your sauce. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. In a pot of boiling salted water, cook the pasta until al dente drain.

Stove top creamy mac and cheese recipe