pioneer woman mac and cheese recipe with velveeta

Pour in drained, cooked macaroni and stir to combine.Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour egg mixture into sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.Pour in milk, add mustard, and whisk until smooth.Cook mixture for five minutes, whisking constantly. n a large pot, melt butter and sprinkle in flour.Macaroni should be too firm to eat right out of the pot. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.

Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta.

Spread the macaroni mixture on an 18-by-13-inch sheet pan. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired.

Add the macaroni to the pot and stir to combine.

Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.

Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer.

Drain the macaroni, reserving 1 1/2 cups of the pasta water. Add the macaroni, and cook according to package directions until al dente. Bring a large pot of salted water to a boil.

Position a rack in the upper third of the oven and preheat to 450 degrees F.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.

Pioneer woman mac and cheese recipe with velveeta