Mac and Cheese will always be the ultimate comfort food. My Mom had a simple recipe using Velveeta cheese because it melts so creamy and tastes so good. I recently found the new Queso Blanco Velveeta and wondered how it would taste if I made it into a cheese sauce for Mac and Cheese. Since it was a Queso cheese I added some green chile. It’s the perfect side dish to a to a big juicy burger or barbecue sandwich.
Velveeta has the ounces listed on the wrapping just like sticks of butter do. Slice a 12 ounce chunk of the Velveeta cheese and cut into 1 inch cubes. Slice the 1/4 cup butter into 1 inch pieces also. This cheese is about the same color as butter so you’ll have to look closely to find the butter at the back of the bowl.
Cook the pasta according to package directions. Drain well. Using the same pot you cooked the pasta in, place the hot pasta back into the pot, add the butter and cheese. Gently stir over low heat to slowly start melting the cheese and butter.
This is one of the easiest things to make but wait until you taste it!
Queso Shells and Cheese
16 ounces Pasta, cooked to package directions
4 tablespoons Butter, (cut into 1 inch pieces)
12 ounces Velveeta Queso Blanco Cheese (cut into 1 inch cubes)
1/3 cup Half and Half
1/2 cup Green Chile, roasted, stemmed, peeled and diced
Cook pasta according to package directions.
In a saucepan over low heat, melt the butter and Velveeta cheese cubes. Add the half and half and continue stirring until the sauce becomes creamy. When the pasta has cooked, drain and add to the cheese sauce. Add 1/2 cup of diced green chile and blend into the pasta and cheese.
Makes 8 servings