Spices: For depth of flavor, season with 1/2 teaspoon nutmeg and a pinch of paprika.
Hot sauce: I love 1 tablespoon of hot sauce to give a little heat and punch.Mustard: 1 teaspoon mustard powder or 2 teaspoons yellow mustard add some oomph.Onions: 1 teaspoon onion powder or 1 sauteed onion will elevate the flavor.Garlic: For a garlic kick, add 2 teaspoons garlic powder, granulated garlic, or 2 minced garlic cloves.From there, you can add one or two of the following seasoning options to make it more aromatic. The ingredients above are the backbone of this Velveeta cheese mac and cheese. The crackers are optional and only necessary if you want to bake your Velveeta mac and cheese. Ritz Crackers are needed for the crunchy topping and provide a nice textural contrast with the creamy filling.Butter helps to dissolve the cornstarch.However, I find that cornstarch does a better job at this and tastes better too. Most Velveeta macaroni and cheese recipes use flour as a thickening agent. Cornstarch helps to thicken the sauce.I prefer whole milk for a little richness, but you can use any kind of milk here. Milk makes up the base of the cheese sauce.I recommend cutting the cheese block into cubes so it melts easier. Velveeta is a type of processed cheese and makes the creamiest sauce.I used shells to honor the classic Velveeta shells and cheese. Pasta: Any short noodles will work great here, like elbow macaroni, penne, ziti, rigatoni, fusilli, or farfalle.See the recipe card below for exact ingredient measurements. You’re good to go if you have a carton of Velveeta and some pasta. This Velveeta mac and cheese recipe uses a lot of pantry staples.
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