recipe for homemade velveeta macaroni and cheese

This was an old-fashioned baked macaroni and cheese recipe unlike any other I’d ever made. Add a splash of milk and heat over medium low heat until warmed through, about 10 minutes.After skimming the method, I was intrigued. It tastes best reheated in a pan on the stove. Store leftovers in an airtight container in the fridge for up to 3 days. You can always add more cheese if you want this gluten free macaroni and cheese to be even cheesier. Half n Half is a great option if you want this recipe to be extra creamy. Almond milk, whole milk, and 2% are my favorites. For authentic flavor, I recommend using corn, rice flour, and quinoa pastas.Īny milk works in this recipe, but coconut milk will add a coconut flavor, so I don't recommend it. Keep in mind that these pastas will alter the flavor of the gluten free Mac and Cheese. To add protein and make this dish a bit healthier, chickpea and red lentil pastas re great. If you aren't a fan of Barilla pasta or you just don't like it, check out this Gluten Free Pasta Guide.

Simmer until cheese has melted, stirring often

Drain noodles and return them to the pot, reduce heat to low.

Add macaroni noodles and continue boiling for 8-12 minutes, until noodles become tender.

Bring a large pot of water filled ¾ full to a boil.

12 ounces Velveeta cheese, cut into cubes.

1 box gluten free elbow macaroni (I use Barilla).

It's so good no one will even know it's gluten free! What you need to make Mac and Cheese with Velveeta Gluten Free: And it’s really easy to make! With just 4 ingredients and 20 minutes, you'll have the best gluten free Mac n cheese. It’s the mac and cheese my Momma makes, so it holds a special place in my heart. This Gluten Free Mac and Cheese Recipe with Velveeta is by far my favorite Mac n Cheese recipe because it reminds me of my childhood.

I have found that when I have these recipes so sparingly, they don’t have any negative effect on my wellbeing, and I hope you can adopt this philosophy too. I’m not kidding! Now I eat mac and cheese maybe once every few months, so that’s why I don’t feel any shame in using Velveeta cheese instead of a “healthier” cheese. I grew up eating the same meal five days a week: fried pork chops, fried potatoes, macaroni and cheese, and green beans.

Recipe for homemade velveeta macaroni and cheese