Once I monkeyed around with this it was to die for - creamy, smooth, full of cheesy flavor and a topping with a slight buttery crunch. I crushed up some good bakery croutons and used them for the topping instead.
VELVETA DOWN HOME MACARONI AND CHEESE RECIPE MAC
(Love that stuff) Finally, and subjective perhaps, but I'm just not a fan of crushed Ritz crackers on my mac and cheese.
A good spoonful of King Arthur Flour's Vermont Cheddar Cheese Powder fixed that right up. Second, this needed some cheesiness, and in the sauce, not just sprinkled on top. In fact, I found I needed more milk just to overcome the thickness the flour was responsible for.
So.this was off to a good start but I made a couple of observations. But a good macaroni and cheese can't just depend on the Velveeta. You can't ask for a smoother, creamier sauce. Because I love my macaroni and cheese creamy I love it made with Velveeta.
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