Mac and cheese with Velveeta instead of roux for super easy, super cheesy stove top mac and cheese
I love rich, creamy mac and cheese. I also love making it fast. Mac and cheese is a great last minute comfort food meal that rarely disappoints.
To make the creamiest mac and cheese, many recipes start with a roux (butter and flour thickener) or béchamel (butter, flour and milk). I found another way. Use Velveeta – mix easy-melting American Velveeta with a rich, Swiss, Norwegian or Italian cheese like Gruyère, Emmental, Beemster, Jarlsberg or Parmigiano-Reggiano for quick, rich and extra creamy mac and cheese.
I’ve found this mix of Velveeta and a gourmet cheese reliably creates a creamy, delicious mac and cheese, and in about the same amount of time as the box versions. For additional savoriness and a touch of smoky flavor add diced smoked ham, sausage or high-quality franks (like my favorite Ambassador brand).