Easy Melt Mac-n-Cheese
This is from the Great Value Easy Melt cheese box. Easy Melt is Great Values equivalent of Velveta Cheese. You can get it at Walmart. This is a very tasty combo and very easy to make. I melt the cheese in a saucepan while the macaroni is cooking, that allows it to be mixed better when the mac is done.
This is from the Great Value Easy Melt cheese box. Easy Melt is Great Values equivalent of Velveta Cheese. You can get it at Walmart. This is a very tasty combo and very easy to make. I melt the cheese in a saucepan while the macaroni is cooking, that allows it to be mixed better when the mac is done.
- Carbohydrate 40.4672835 g
- Cholesterol 287.026760125 mg
- Fat 77.59281225 g
- Fiber 1.45343999290466 g
- Protein 55.628844 g
- Saturated Fat 44.15402494365 g
- Serving Size 1 1 Serving (464g)
- Sodium 2364.04521605 mg
- Sugar 39.0138435070953 g
- Trans Fat 12.475340801625 g
- Calories 1084 calories
Step-by-step
- Cook the Macaroni per it's instructions. (normally it takes between 9 to 11 minutes at boiling to get the Macaroni tender. Do not overcook)
- Drain the pasta and return it to the pot. (or serving bowl, or warmer, for larger orders)
- While the pasta is cooking, place the diced cheese and milk in a heavy sauce pan (medium size) and heat on Medium. Stir constantly to ensure proper melting and to keep it from burning.
- Th cheese and macaroni should be done about the same time, if the cheese is done first, reduce the heat to low and stir occasionally to keep from burning.
- Pour the cheese over the macaroni and mix thouroghly.
- For an extra cheesy mouth watering taste sensation, sprinkle some shredded cheese ofer the mixture and stir it in.
- You can serve it as is, or add a little something to it. Some of the things I like to add on occasion are hot dogs, broccoli, or ground beef. (With the ground beef I add 1/2 cup of diced onions when cooking the beef.)
Choosing the Right Milk Fat
Swapping skim milk for whole milk alters the final emulsion significantly. Higher fat content introduces more milk solids and lipids, which help stabilize the melted cheese proteins and prevent a greasy separation. When heating the dairy and processed cheese block together, maintain medium heat and stir constantly with a silicone spatula to distribute the thermal energy evenly across the bottom of the saucepan.
Avoiding Overcooked Pasta
Boiling elbow macaroni past the eleven-minute mark causes the starch granules to rupture, resulting in a mushy texture that fails to hold heavy cheese sauce. Drain the pasta immediately through a colander when it reaches a true al dente state, yielding a slight resistance in the center. Returning the hot pasta directly to the warm pot allows surface starches to bind effectively with the fluid cheese mixture.
Integrating Hearty Add-Ins
Incorporating cooked ground beef or sliced hot dogs requires proper temperature management to prevent cooling the cheese sauce prematurely. Cook meats completely and drain any excess grease before folding them into the combined macaroni. Adding finely shredded cheese at the very end creates localized pockets of stretchiness without seizing the primary sauce base.
