Velveeta & Ham Chowder

Jennifer S.

1 large onion, chopped. Cooked in 1 TBS oil, and drained
3 cups milk
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
3 cups frozen broccoli
1/2 lb ham, chopped
1 15-oz can corn, drained or 1 1/4 cup frozen corn
salt and pepper

Add cooked onions, milk and Velveeta to crock pot (set on high). Stir occasionally, until cheese is melted. Takes about 30 minutes. Turn to low before adding the rest of the ingredients.
Add broccoli, ham, and corn.
Simmer on low for 2-5 hours. Stir from time to time to make sure you don't burn milk and cheese.
Add salt and pepper if needed before serving.

Southwest Cheese 'n Pasta

Jennifer S.

1 1/2 cups milk
1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) Mexican style whole kernel corn with red and green peppers, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf (Velveeta), cubed

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
2. Add cheese; stir until melted.

Baked Mexican Macaroni and Cheese

Jennifer S.

2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 oz light process American cheese product loaf (Velveeta), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup plain bread crumbs

1. Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
2. In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
4. Bake uncovered about 25 minutes or until bubbly.

Chicken Spaghetti

Michelle H.

2-3 chicken breasts
½ tbsp. chicken bouillon
2 celery ribs
½ medium onion, chopped
¼ lb. Velveeta
½ can cream of chicken or mushroom soup
8 oz. Spaghetti noodles

Cook chicken in a 2 ½ qt pan filled 2/3-3/4 full of water. Add bouillon. While chicken is cooking, chop vegetables. After cooking for 15 minutes, take chicken out of pan. Add spaghetti to broth. When spaghetti has cooked, add chopped chicken and vegetables, soup, and cheese. Cook 10 minutes and pour into a casserole dish. Bake for 25 minutes at 350°.

Hard Rock Cafe Twisted Mac n Cheese

Ingredients
• 2 cup cavatappi pasta
• 1/3 cup whole milk
• 4 ounce velveeta
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon ground black pepper
• 1/4 cup red bell pepper, diced and roasted
• 2 teaspoon seasoned breadcrumbs
• 2 teaspoon Parmesan cheese, grated
• 1/4 teaspoon parsley, minced
Instructions
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the
same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.