Well — mine aren’t shells, but they are creamy and cheesy! DH is always requesting a “creamier” mac and cheese when I make baked… so I thought this time I’d make stove-top style mac and cheese with a little velveeta to make it creamy.

I halved Katie’s recipe, and still have enough macaroni and cheese to feed an army. The recipe below is what I made. If you feel a compelling urge to make 2 pounds of macaroni and cheese, you can double it (that’s also the original recipe on Katie’s blog).
DH said it was a little too “cheese” tasting. I’m really not sure what that means. Perhaps next time I’ll use some velveeta to make it creamy, but I’ll also include some “real” cheese to make it taste better.
“Daddy D’s” Creamy Shells and Cheese
1 pound of shells (I used whatever I had on hand…and the name totally escapes me at the moment)
16 oz. block of Velveeta cheese
1/2 stick butter
3/4-1 cup milk (I used 1%)
1 tsp. garlic salt (I used powder)
ground black pepper
– In an extra large pot 3/4 full of boiling water and a pinch of kosher salt, cook the shells until just past al dente
– Meanwhile, chop the block of Velveeta and butter into 1 inch cubes
– When the pasta is done, drain, rinse, and toss with a bit of hot water, then put back into the pot
– Toss in velveeta, butter, and about 1/2 of the milk
– Gently fold in ingredients until beginning to melt and becoming creamy
– Add garlic salt, and as much ground pepper as you like
– Slowly add the remaining milk until desired texture is reached
-Serve and enjoy!
I served mine with open-faced turkey burgers and steamed broccoli.

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