I had such high hopes for this mac-n-cheese recipe, as it came straight from Velveeta. What a huge disappointment. The cheese sauce had a funky taste and the consistency of glue. Only our youngest liked it, and our oldest wouldn’t even touch it–he said it smelled gross.
- 8 oz elbow macaroni or shells, uncooked
- 12 oz. 2% milk Velveeta, cubed
- 1/3 c. milk
- 1/8 tsp. pepper
- Cook pasta according to directions, drain and return pasta to pot.
- Add remaining ingredients and over low heat heat until everything is combined.
Velveeta Ultimate Macaroni & Cheese: