Cheesy Baked Macaroni and Cheese
I'm not usually a Velveeta fan, but it works perfectly in this dish. You can substitute any pasta you like. I also use skim milk or fat-free half and half, light cheese and Brummell and Brown Spread to make it healthier.
I'm not usually a Velveeta fan, but it works perfectly in this dish. You can substitute any pasta you like. I also use skim milk or fat-free half and half, light cheese and Brummell and Brown Spread to make it healthier.
- Carbohydrate 325.204298456441 g
- Cholesterol 1398.7852984232 mg
- Fat 390.510987985482 g
- Fiber 3.05385265133569 g
- Protein 182.069811775349 g
- Saturated Fat 241.461447128857 g
- Serving Size 1 1 Serving (1508g)
- Sodium 6938.09014334316 mg
- Sugar 322.150445805106 g
- Trans Fat 27.5788662049243 g
- Calories 5527 calories
Step-by-step
- Heat oven to 350 degrees.
- Cook pasta for 2-3 minutes less than called for, drain and set aside.
- In a sauce pan, melt the 1/2 cup of butter.
- Add in salt, pepper and flour, stir until smooth.
- Let cook 1 minute, stirring constantly.
- Whisk in milk and wine and bring to a boil.
- Add cheeses and stir until completely melted.
- Mix in pasta, then spread into a 9x13 baking dish.
- Combine panko, parsley and melted butter and spread over pasta.
- Bake uncovered for 30 minutes
Velveeta performs a vital chemical function in this sauce that aged cheddar cannot match on its own. Processed cheese contains sodium citrate, an emulsifying salt that keeps fats and proteins from separating under heat. This prevents the oily pools that often ruin homemade cheese sauces. Combine this melting stability with Monterey Jack, and the sauce achieves a uniform consistency. Cooking the flour and butter roux for exactly one minute eliminates the raw starch flavor before the warm milk enters the pot. Whisking continuously during this stage prevents scorching at the base of the saucepan. Bring the liquid to a full boil to activate the thickening power of the flour fully. Undercooking the cellentani pasta by two to three minutes keeps the final casserole from turning mushy. Pasta absorbs extra moisture while baking in the oven. A protective layer of panko breadcrumbs tossed with melted butter creates a crisp, contrasting surface. Bake the dish uncovered at 350 degrees Fahrenheit for thirty minutes to ensure the internal temperature reaches the danger zone threshold safely while browning the topping. Cubing the cheeses uniformly before adding them to the hot liquid ensures they melt at the exact same rate without requiring excessive stirring that can introduce unwanted air into the emulsion.
