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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#

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.

Velveeta baked macaroni and cheese with bread crumbs free#

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. What more could you ask for?īe sure to save this Easy Baked Mac and Cheese recipe to your favorite Pinterest board for later.How to Make Macaroni and Cheese From Scratch My whole family loves this baked version of the classic pasta dish. Or why not do both?Įven my dad, who isn’t a fan of macaroni and cheese (I know, weird), had to admit that this stuff was “pretty good.” Everything will come together in the oven.Īs an alternative to baking, you could mix everything up in a large saucepan until the cheese is melted and creamy. You can also substitute extra cheese for the breadcrumb topping. Just don’t forget the breadcrumb topping because it’s what makes this dish extra special.ĭon’t worry that your cheese aren’t melted and smooth when you first mix things together. Really, you could make this mac and cheese with almost any kind of pasta. But it’s just as delicious with good old elbow macaroni too. We like to make this with shell pasta, because all that cheesy goodness gets trapped inside the noodles. It’s almost as easy as mac and cheese from a box, and much tastier! I’ve tried a lot of different recipes and methods for homemade mac and cheese and I finally came up with this. I originally posted this recipe for Easy Baked Mac and Cheese a few years ago, but I’ve made some minor changes since then and wanted to share it again. EASY BAKED MAC AND CHEESE - Made with four kinds of cheese and a buttery breadcrumb topping, this delicious, creamy mac and cheese is sure to be a favorite of both kids and adults alike.