Pasta - Velveeta mac and cheese casserole recipes

Author: William Brown  

—Katie Sloan, Charlotte, North Carolina Cheesy Tuna Casserole is the perfect combination of elbow macaroni, mixed vegetables and Velveeta cheese. Our signature recipe is made with macaroni noodles, peas, cherry tomatoes and a whole block of Velveeta cheese!

Baked Mac and Cheese with Velveeta

Baked mac and cheese with Velveeta comes out so creamy and cheesy. Our signature recipe is made with macaroni noodles, peas, cherry tomatoes and a whole block of Velveeta cheese!
Provided by: Linley Hanson
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 16 oz. block Velveeta cheese
• 1 pint cherry tomato
• 6 green onions (separated)
• 4 hot dogs (chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup pasta water
• 1 cup frozen peas
• 1 cup Monterey jack cheese
• 1/4 cup heavy cream
• 8 oz. macaroni noodles

Nutrition:

• Calories: 331 kcal
• Sugar: 4 g
• Fat: 18 g
• Carbohydrate: 27 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 55 mg
• Serving Size: 1 serving

How to cook:

1. Preheat the oven to 400ºF.
2. Add the cherry tomatoes, green onions, and hot dogs into a 9×13-inch casserole dish.
3. Drizzle olive oil over all the ingredients and then sprinkle with garlic powder, salt, and pepper. Toss everything together until all the ingredients are coated in oil.
4. Next, create a well in the center of the casserole dish and add the block of Velveeta. Bake the casserole dish at 400ºF for 40 minutes.
5. Meanwhile, bring a large pot of salted water to a boil and add pasta.
6. Cook the pasta until it is cooked to al dente.
7. Before pouring the pasta into a strainer remove 1 cup of pasta water from the pot and set it aside. Strain pasta and set aside.
8. Remove the casserole dish from the oven and mash the tomatoes and Velveeta with a fork. Stir everything together to create a creamy cheesy pasta sauce.
9. Add 1/4 cup pasta water, peas, Monterey jack cheese, and heavy cream to the casserole dish and mix everything together until the Monterey jack cheese melts. Add the cooked macaroni noodles to the casserole dish and mix.*
10. Serve with fresh cracked black pepper and enjoy.

Notes: VELVEETA® Taco Mac & Cheese, Brown meat in large skillet on medium-high heat; drain. Return meat to skillet. 2. Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on …

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mac and cheese with velveeta tuna casserole without canned soup baked mac and cheese with velveeta velveeta mac and cheese casserole

Southern Mac and Cheese

No down-home meal is complete without Southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! —Katie Sloan, Charlotte, North Carolina
Provided by: Taste of Home
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 10

Ingredients:

• 1 package (16 ounces) elbow macaroni
• 2 large eggs, room temperature
• 1 can (12 ounces) evaporated milk
• 1/4 cup butter, melted
• 2 tablespoons prepared mustard
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 8 ounces process cheese (Velveeta), melted
• 2 cups shredded mild cheddar cheese, divided
• 2 cups shredded sharp cheddar cheese, divided

Nutrition:

• Calories: 830 calories
• Carbohydrate: 67g carbohydrate (11g sugars
• Cholesterol: 213mg cholesterol
• Fat: 45g fat (30g saturated fat)
• Fiber: 3g fiber)
• Protein: 39g protein.
• Sodium: 1368mg sodium

How to cook:

1. {'@type': 'HowToStep', 'text': 'Cook macaroni according to package directions. Preheat oven to 350°. , Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, until cheese is melted and edges are bubbly, 25-30 minutes.'}

Notes: Velveeta Mac and Cheese, Crockpot Velveeta mac and cheese. Add 2 cups (8 ounces) uncooked macaroni, 2 cups milk, 1/2 lb cubed Velveeta cheese, 1/2 cup shredded cheddar, …

Cheesy Tuna Casserole - A Tuna Casserole Without Canned Soup

Cheesy Tuna Casserole is the perfect combination of elbow macaroni, mixed vegetables and Velveeta cheese. The only thing missing is cream soup. This version is a tuna casserole without canned soup, made from scratch.
Provided by: Barbara
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1 cup uncooked elbow macaroni
• 12 ounces frozen mixed vegetables (small diced)
• 1 Tablespoon butter
• 1/4 cup diced onion
• 2 1/2 Tablespoons flour
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• 10 ounces canned tuna, partially drained
• 2 cups milk
• 6-8 slices Velveeta, sliced thin

How to cook:

1. Preheat oven to 350 degrees F. Spray an 8 x 8 inch or 2 1/2 quart baking dish with nonstick cooking spray.
2. Cook macaroni and frozen vegetables in boiling water until partially cooked, approximately 7 minutes. Drain well.
3. In a large skillet, brown onions in butter until softened.
4. Whisk in flour, dry mustard, salt and pepper.
5. Slowly add in milk, bringing it to a slow simmer until thickened.
6. Stir in tuna and cooked macaroni and vegetables.
7. Pour into prepared dish.
8. Top with thin slices of Velveeta or cheese melt.
9. Cook for approximately 20 minutes or until hot and bubbly. The Velveeta can be smeared across the entire casserole once it starts melting, approximately 12 minutes into the baking time.

Notes: Homemade Mac and Cheese Casserole, ·

Chili Mac and Cheese

You'll love this easy chili mac. It's the ultimate comfort food recipe and this cheesy pasta is a meal the whole family will love!
Provided by: Deb Clark
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

• 1/2 onion (diced)
• 1/2 red bell pepper (diced)
• 1/4 teaspoon garlic powder
• 3/4 pound ground beef
• 1 can kidney beans
• 14.5 ounce fire roasted tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sweet paprika
• 1 teaspoon chili powder
• 1 1/2 teaspoon cumin
• 2 cups beef broth
• 1 cup elbow macaroni (dried)
• 1 cup velveeta cheese (cubed )

Nutrition:

• Calories: 351 kcal
• Carbohydrate: 27 g
• Protein: 22 g
• Fat: 16 g
• Saturated Fat: 7 g
• Cholesterol: 56 mg
• Sodium: 1276 mg
• Fiber: 1 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. In a large heavy bottom pot over medium heat begin by heating the olive oil. When it is hot, add the chopped red onion & bell pepper. Saute for about 5 minutes until the veggies start to soften.
2. Add the minced garlic and cook for another minute.
3. Next add the ground beef, breaking it up, stir until browned. Drain the fat.
4. Drain the kidney beans add them to the stock pot along with the can of fire roasted tomatoes.
5. Season by adding all of the spices salt, pepper, paprika, chili powder and cumin. Stir well to combine.
6. Pour in the beef broth and increase the heat to high. Bring the ground meat mixture to a boil then add the pasta and velveeta cheese.
7. Return to a boil over medium high heat and set the timer for 7 minutes. Stir constantly during the entire 7 minutes.
8. Once it gets a good boil going, reduce the heat to medium. It will thicken and become creamy and cheesy.
9. If the pasta isn't cooked after seven minutes, just continue to stir and cook until it is done.

Notes: Casseroles Collection, ·