Macaroni question

[tink20]

I hope this doesn't sound stupid, but I have a macaroni question.
I make DS the single microwave velveeta shells, they are 98cents per cup. Anyway, I am trying to start cutting cost, and making things from scratch. So, how could I make this for him.

I know how to cook the noodles, but what would subsitute the cheese pack (this is not the powder kind)? Would I just use some velveeta cheese? or do I need to add milk or anything else? I have to have a recipe, I am not too good at just "winging it". I just want to make it on the stove top,(single serving) he doesn't like it baked in the oven. tia

 

[LeslieLou]

Here are a couple of options, I usually just wing it and it ends up similar to the second option:


1/2 lb. Velveeta cheese
1/2 c. milk
2 tbsp. butter
7 oz. elbow macaroni, cooked and drained

After macaroni is cooked, add butter, milk, cheese, cook over low heat until creamy.

OR

QUICK AND EASY MAC AND CHEESE

1 sm. box elbow macaroni
2 heaping tbsp. butter
1 sm. box Velveeta cheese
2 tbsp. milk

Cook macaroni in salted water until tender, drain well and return to pot. Add milk, butter, sliced cheese. Heat over a low fire until all cheese is melted. Stir constantly. Pour into dish and let set 3 to 5 minutes before serving.

 

[ceecee]

If you want to avoid all the chemicals you can make a large batch of mac and cheese (real cheese) and put it into smaller microwave containers and then heat when ready to eat. I've done that before and it tastes much better than the velveeta.

 

[Poohforyou]

You can make a cheese sauce by warming some milk (start with 1/2 cup) and slowly add some grated cheddar cheese (about a cup) while stirring constantly. The sauce can then be added to the macaroni to equal whatever consistancy your son likes (very cheesy or not). You can either buy preshredded cheese or shred your own whichever is cheaper.

 

[LeslieLou]

You can make a cheese sauce by warming some milk (start with 1/2 cup) and slowly add some grated cheddar cheese (about a cup) while stirring constantly. The sauce can then be added to the macaroni to equal whatever consistancy your son likes (very cheesy or not). You can either buy preshredded cheese or shred your own whichever is cheaper.

When I make homemade macaroni, I do the following:
melt 2-3 tbsp butter
mix in 3 tbsp flour to create paste
heat up approx. 3 c. milk
stir in to pan with paste
bring to boil for approx. 1 min
remove from heat
stir in 3-4 c. shredded Sharp cheddar
Wisk or stir for 1-2 minutes
Voila!...I usually do stir in macaroni and then bake, but it isn't necessary.

 

[204charity]

We use a combination of Campbells Chedder Cheese Soup, Velveeta, Real Cheddar and the Carnation Evaporated Milk that you get in the can - freezes great and re-heats like a gem! For the adults we add diced canned tomatoes, friend onions and then bake it in the oven with a crust on top of bread crumbs and melted butter - Oh. So. Good.

 

[disney67]

I have done the box of elbows and small box of valveta cut up and it came out awesome .

 

[dakcp2001]

I would prob make a large batch of mac n cheese and then freeze in individual containers. Microwave as needed.

 

[SandrA9810]

A little bit of milk, butter, and cheese is all that is needed to make a cheese sauce. Mixing cheeses tastes even better. Like if you have a little bit of mozzarella, cheddar, and american. Turns out great. Although I think sharp cheddar gives the best flavor.

You could probably even make up a batch of cheese sauce and freeze it in little cups till you make the macaroni. I know it probably freezes well, but I always think it tastes a bit mushy the second time around.

 

[MSSANDRA]

I am not a fan of frozen mac& cheese but velveeta keeps well in the frig for a long time. I would just cook the amount of noodles you want (different shapes are fun) and add as much cheese as you want and stir and serve. Can make one serving or a whole bowl!

 

[Dizneydaz]

Grew up on "homemade" mac 'n cheese made with Velveeta. It's still my favorite type. I don't like the boxed one.

Our recipe is pretty basic. Cook the elbows as directed (make sure to salt water and don't overcook). Drain (leave in colander). Use the same pan as pasta was cooked in. Pour some milk in the pan and start to heat up. Add cut up pieces of Velveeta and stir occasionally until melted. the ratio of milk to cheese depends on how thick, or thin, you like your cheese sauce. I prefer mine thinner, my DM likes it thicker. So I make it thicker and then thin it done for DD and myself. I don't add any butter. I would rather save the butter for bread. Once the milk/cheese sauce is blended add back in the elbows. At this point it's basically done. If the pasta cooled down just warm for a few more minutes on the stove. Salt and pepper to taste.

Okay, I've made myself hungry for "old fashioned" mac 'n cheese. And we don't have any Velveeta in the house. I will also make it the method of making a basic white sauce and adding cheese to that. Bur for a quick, nostalgic mac 'n cheese, you can't beat Velvetta.

 

[tink20]

Thank you everyone. I am really starting to love the Budget Boards. I am learning so much and getting excited about making things from scratch.

Anyway, I bought a 1 lb. box of pasta (I even got the small shells) so they will look exactly like what DS likes to eat. It was $1.08 (Wal Mart brand). I just made me up a batch, taste great. I also used the WM brand of cheese. ($3.18) small block, but I only used 1/3 c. May try real cheese eventually, I have to take baby steps with my family.

 

[DisneyMomma81]

When I make homemade macaroni, I do the following:
melt 2-3 tbsp butter
mix in 3 tbsp flour to create paste
heat up approx. 3 c. milk
stir in to pan with paste
bring to boil for approx. 1 min
remove from heat
stir in 3-4 c. shredded Sharp cheddar
Wisk or stir for 1-2 minutes
Voila!...I usually do stir in macaroni and then bake, but it isn't necessary.

Yep ~ that's what I do - we all love it.

 

[pampam]

Can I substitute cheeze whiz? I never have velveeta. They are both processed cheese.

 

[Pooh_Friend#1]

Does anyone have a secret to warming leftovers the next day? When I reheat, the cheese always clumps and it isn't as creamy as when I made it.

 

[Planogirl]

If you like the boxed stuff, does making it from scratch really save any money over the larger box of Velveeta macaroni? I have made mac and cheese from scratch and it is easy but not particularly less expensive.

 

[MadiWI]

Does anyone have a secret to warming leftovers the next day? When I reheat, the cheese always clumps and it isn't as creamy as when I made it.

If you are making it with just milk and natural cheese (not processed like Velveeta), then there isn't really a fix for this. If you add flour and butter to the milk and make a white sauce before adding the cheese, that gives you enough body for a cheese sauce (vs. just cheese melted in some milk) and that won't clump nearly as much.

If you make your cheese sauce out of Velveeta and milk (butter isn't needed - will just add more fat which will change the flavor a bit), that will reheat very nicely. It helps to add a little extra milk when you are reheating, but if your mac & cheese was saucy to start with, you won't need it.

Cheez Whiz can be used like Velveeta, but you will need less milk. It is also quite a bit more salty, so you may want to try Cheez Whiz before you make a whole batch.

Mac & Cheese is safe to eat in the refrig for about 5 days after preparing. If you are storing longer, please freeze it.

 

[donaldandpirates]

I just wing it with macaroni, a little bit of butter, a little bit of milk, shredded cheddar cheese and slices of American cheese.

 

[dbogen]

My DS loves the Ragu Double Cheddar in the jar. You can find it onsale around 2.00 (not really budget, but keeps in the fridge). He will boil up some pasta and pour on the sauce. Much cheaper than the velveta cups, although we do have those in the cabinet for emergencies. lol

 

[Pooh_Friend#1]

If you are making it with just milk and natural cheese (not processed like Velveeta), then there isn't really a fix for this. If you add flour and butter to the milk and make a white sauce before adding the cheese, that gives you enough body for a cheese sauce (vs. just cheese melted in some milk) and that won't clump nearly as much.

If you make your cheese sauce out of Velveeta and milk (butter isn't needed - will just add more fat which will change the flavor a bit), that will reheat very nicely. It helps to add a little extra milk when you are reheating, but if your mac & cheese was saucy to start with, you won't need it.

Cheez Whiz can be used like Velveeta, but you will need less milk. It is also quite a bit more salty, so you may want to try Cheez Whiz before you make a whole batch.

Mac & Cheese is safe to eat in the refrig for about 5 days after preparing. If you are storing longer, please freeze it.

Thanks.