Gluten Free Velveeta Mac And Cheese

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Preheat oven to 350°. Spray or butter a 9 x 13 inch baking dish. Cook and drain the pasta according to package instructions. Combine the milk and eggs. Put half the pasta in the dish. Drizzle half the butter over the pasta, then half the milk mixture. Sprinkle with salt and pepper to taste. Put half the shredded cheese on top.

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  • Sausage Sweet Corn Casserole Goodeness Gracious. Ground sausage, diced tomatoes with green chilies, creamed corn and 9 more. Copycat Torchy's Queso 30 Days Thirty Handmade Days. Velveeta®, green chiles, cream, salsa.

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  • servings:

    • Ingredients

    • 16 oz brick Velveeta Cheese
    • ½ cup butter (1 stick)
    • 2 cups milk
    • 1 tsp salt
    • ½ tsp pepper
    • 2 cups dry macaroni
    Video

    Tags

    Nutrition

    14 Day Free Trial
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 276% Daily Value *
    • Total Fat: 15 g23.64%
    • Saturated Fat: 9 g47.36%
    • Trans Fat: 0 g%
    • Cholesterol: 48 mg15.84%
    • Sodium: 509 mg21.2%
    • Calcium: 366 mg36.59%
    • Potassium: 175 mg4.99%
    • Magnesium: 0 mg0%
    • Iron: 1 mg5.07%
    • Zinc: 0 mg0%
    • Total Carbohydrate: 19 g%
    • Dietary Fiber: 1 g2.8%
    • Sugar: 3 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 11.39%
    • Vitamin C 0%
    • Vitamin D 8.72%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE

    Add some Tex-Mex flair to your comfort food with Creamy Southwest Mac 'n Cheese. Chopped jalapenos and poblanos plus shredded pepper Jack gives southwest mac 'n cheese its kick.

    Provided by My Food and Family

    Categories Thanksgiving Recipes

    Time 40m

    Yield 8 servings

    Number Of Ingredients 10

    2 Tbsp. butter
    1 onion, chopped
    1 fresh poblano chile, chopped
    1 fresh jalapeño pepper, seeded, chopped
    1 tsp. chili powder
    1 cup milk
    3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes, divided
    2 cups elbow macaroni, cooked
    1/2 cup KRAFT Shredded Pepper Jack Cheese
    1 cup no-salt-added tortilla chips (2 oz.), crushed

    Steps:

    • Heat oven to 350°F.
    • Melt butter in medium saucepan on medium heat. Add onions, poblano chiles, jalapeño peppers and chili powder; mix well. Cook 6 min. or until onions are crisp-tender, stirring frequently.
    • Add milk and 2/3 of the VELVEETA; cook 3 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in macaroni and remaining VELVEETA.
    • Spoon into 2-qt. casserole sprayed with cooking spray. Toss shredded cheese with crushed chips; sprinkle over macaroni mixture.
    • Bake 20 min. or until heated through.

    Nutrition Facts : Calories320, Fat13 g, SaturatedFat7 g, TransFat0 g, Cholesterol35 mg, Sodium640 mg, Carbohydrate0 g, Fiber2 g, Sugar0 g, Protein13 g

    VELVEETA ULTIMATE MACARONI AND CHEESE

    I got this off a box of Velveeta Cheese when I saw it made on Good Morning America. The recipe is exact, i haven't changed it. I usually buy the large block of Velveeta cheese and store any unused cheese in ziploc bags, so I'm forever searching for the recipe. It's easy and fast. My family swears it tastes just like KFC! You can also put the Macaroni and Cheese in a greased casserole dish and make a topping out of 1 sleeve of crushed Ritz Crackers and 1 stick of melted butter. Combine and then sprinkle on top of casserole. Bake in 350 degree oven till top is golden brown.

    Provided by ItalianMomof2

    Categories One Dish Meal

    Time 20m

    Yield 6-8 serving(s)

    Number Of Ingredients 4

    2 cups elbow macaroni, uncooked
    12 ounces Velveeta cheese (cut into 1/2-inch cubes)
    1/3 cup milk
    1/8 teaspoon pepper

    Steps:

    • Cook Pasta according to directions on box then drain well.
    • Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
    • Serve and enjoy!

    Nutrition Facts : Calories308.3, Fat13.3, SaturatedFat8.5, Cholesterol46.7, Sodium848.2, Carbohydrate32.3, Fiber1.1, Sugar5.5, Protein14.1

    If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

    Provided by VELVEETA Cheese

    Categories Trusted Brands: Recipes and TipsVELVEETA Cheese

    Gluten Free Velveeta Mac And Cheese Recipe

    Time 45m

    Yield 5

    Number Of Ingredients 7

    ¼ cup butter, divided
    ¼ cup flour
    1 cup milk
    ½ pound VELVEETA®, cut into 1/2-inch cubes
    2 cups elbow macaroni, cooked and drained
    ½ cup KRAFT Shredded Cheddar Cheese
    6 RITZ Crackers, crushed

    Steps:

    • Heat oven to 350 degrees F.
    • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
    • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
    • Bake 20 min. or until heated through.

    Nutrition Facts : Calories497.4 calories, Carbohydrate46.7 g, Cholesterol75 mg, Fat25.9 g, Fiber2.1 g, Protein18.6 g, SaturatedFat15.9 g, Sodium869.1 mg, Sugar6.8 g

    CHIPOTLE MACARONI AND CHEESE

    Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.

    Provided by ARGO®, KARO® and FLEISCHMANN'S®

    Categories Trusted Brands: Recipes and TipsARGO®, KARO®, FLEISCHMANN'S®

    Time 50m

    Yield 10

    Number Of Ingredients 11

    1 pound elbow macaroni, cooked according to package directions
    1 quart half and half, divided
    1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
    5 cube (blank)s chicken bouillon cubes
    3 cloves fresh garlic, roughly chopped
    1 tablespoon Spice Islands® Onion Powder
    ½ teaspoon Spice Islands® Fine Grind Black Pepper
    ¼ cup Argo® OR Kingsford's® Corn Starch
    2 cups shredded Monterey Jack cheese
    2 cups shredded pepperjack cheese
    1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

    Steps:

    • Preheat oven to 350 degrees F.
    • Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat.
    • Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
    • Bake for 25 to 30 minutes or until browned and bubbly around edges.

    Nutrition Facts : Calories556 calories, Carbohydrate44.2 g, Cholesterol98.4 mg, Fat31.5 g, Fiber1.6 g, Protein23.3 g, SaturatedFat18.4 g, Sodium986.2 mg, Sugar1.8 g

    Lean ground beef and a tomato-chile mix give this VELVEETA mac and cheese its Southwestern appeal.

    Provided by My Food and Family

    Categories Home

    Time 35m

    Yield Makes 6 servings, 1 cup each.

    Number Of Ingredients 5

    1 lb. lean ground beef
    2 cans (10 oz. each) RO*TEL Diced Tomatoes & Green Chilies, undrained
    1 cup water
    2 cups elbow macaroni, uncooked
    1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

    Steps:

    Gluten
    • Brown meat in large skillet; drain.
    • Stir in tomatoes and water. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 min. or until macaroni is tender, stirring occasionally.
    • Add VELVEETA; cook until completely melted, stirring frequently.

    Nutrition Facts : Calories370, Fat14 g, SaturatedFat7 g, TransFat1 g, Cholesterol75 mg, Sodium1000 mg, Carbohydrate33 g, Fiber2 g, Sugar7 g, Protein25 g

    WAGON WHEEL WESTERN BBQ MAC & CHEESE

    Provided by Jeff Mauro, host of Sandwich King

    Categories main-dish

    Time 1h5m

    Yield 6 to 8 servings

    Number Of Ingredients 11

    Unsalted butter, for buttering the baking dish
    Kosher salt
    1 pound wagon wheel pasta
    Two 12-ounce cans evaporated milk
    1 teaspoon Dijon mustard
    8 ounces sharp Cheddar, freshly grated (2 cups)
    8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups)
    2 teaspoons cornstarch
    6 ounces smoked mozzarella, shredded
    1/4 cup barbecue sauce
    One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine

    Steps:

    • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
    • Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
    • Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
    • Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
    • Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
    • Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

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