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VELVEETA BAKED MACARONI AND CHEESE WITH BREAD CRUMBS HOW TO
VELVEETA BAKED MACARONI AND CHEESE WITH BREAD CRUMBS FREE
VELVEETA BAKED MACARONI AND CHEESE WITH BREAD CRUMBS MAC

Again, feel free to lower your stove temperature if you feel it is cooking too quickly.

Continue to cook your sauce for about 10 minutes over medium heat, being sure to whisk and stir often to prevent burning.

This makes for a smooth sauce, rather than a lumpy one. Continue to do this until you have added all of the milk. Add 1/4 cup at a time and whisk well until smooth and lump free, then add another 1/4 cup.

Once the flour and butter have cooked for 4-5 minutes, slowly begin to pour in the milk.

If you need to lower your heat a little bit, feel free to do so. That’s why I suggest a heavy bottomed pan, and to whisk often. Be very careful not to burn the roux at this stage, as it can be easy to do. Continue whisking until the flour and butter is a gentle golden color and smooth, about 5 minutes. of flour to the butter and whisk into the melted butter until smooth. Add 1/4 cup salted butter to a heavy-bottomed saucepan over medium heat.

While the macaroni is cooking, begin to prepare your cheese sauce.

Add the macaroni back to the empty pot and replace the cover to keep it warm while you finish the sauce.

Stir well and let the macaroni cook for 7-9 minutes, or just until al dente. Bring a large covered pot of water to a boil over high heat.Preheat the oven to 375F and grease a 9X13 baking dish with butter.This ensures they get wonderfully crispy and totally delicious. What makes them extra special is the addition of melted butter. Breadcrumbs: We like the added crunch factor of panko style bread crumbs, but you can use standard breadcrumbs if that is what you have on hand.I have made my macaroni and cheese without egg for many years, but recently made this addition and we are totally obsessed. Egg: This is an optional ingredient, but adds a special richness to this dish.Just a pinch for that hint of something special! Seasonings: Since we don’t want to hide that delicious cheese flavor, all we need is a few complimentary seasonings: black pepper, seasoned salt, and nutmeg.The sauce is made using a roux, and we let it simmer to thicken, so you don’t have to worry that you will have a runny sauce. While some make use of heavy cream, I like to be able to make this on a regular basis and so whole milk works both for the budget, and for the waistline (well, kinda 😂). Milk: I suggest using whole milk in this recipe.Dry mustard compliments and enhances the cheese flavor, but also amps up that orangey yellow color just a little bit. On its own, it’s not very exciting, but it adds a special flavor to dishes that focus in on cheese as the predominant flavor. Dry Mustard Powder: For some reason, this is the very best friend of cheese.Flour: All you need is regular old all purpose flour! You can use standard or unbleached, but I wouldn’t recommend whole wheat flour or alternative grains.Just add a bit more salt when you add in the seasonings during the sauce portion of the recipe. Butter: You absolutely MUST use the real thing for macaroni and cheese! I recommend salted butter for this savory pasta dish, but you can substitute unsalted in a pinch.Some recommend that you heat your milk before adding it to the roux, but I find that adding the milk and whisking in stages works perfectly. This helps create a lump free sauce because you are whisking until smooth in several separate additions, rather than all at once. I like to add just a little bit, whisk, and then add a bit more, and whisk again. Pour the milk in slowly: When it comes time to add your milk, pour it in very slowly.This indicates that there will be no “flour-y” taste left behind. You are looking for a very light brown, almost beige color. Wait for a color change: to ensure your flour is cooked and your roux is ready, cook your roux, stirring often, until it begins to change color ever so slightly.

Whisk often: While letting your flour cook, whisk often to prevent burning and to ensure even cooking.Stainless steel works very well, but you can use a Dutch oven if your saucepans are on the thin side.

Use a heavy bottomed saucepan: Even though I’m experienced with making sauces, I still burn my roux when I use a cheap saucepan! For the best results, use a saucepan with a heavy bottom.

VELVEETA BAKED MACARONI AND CHEESE WITH BREAD CRUMBS MAC

If you’ve successfully made a roux, you can successfully make mac and cheese! My tips for a successful roux:

VELVEETA BAKED MACARONI AND CHEESE WITH BREAD CRUMBS HOW TO

It’s pretty simple to make macaroni and cheese from scratch if you have a good grasp on how to make a roux. How to Make Macaroni and Cheese From Scratch