Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.
Processed cheese is a must in this quintessential quick-and-easy dish. It melts easily and gets smooth and creamy without help from flour, eggs, or other ingredients used in fancier counterparts. You can make prep even simpler by heating the first four ingredients in the microwave for about 3 minutes in a covered dish instead of cooking them on the stovetop.
I enjoyed this recipe and it brought back many memories of my mother's cooking. This recipe probably goes back to the 1927 market introduction of Velveeta, and for new cooks is a great place to start. I added diced bell pepper, chili powder, and diced ham.
For the gastronomic-Nazis who are disturbed that this recipe uses pasteurized processed cheese either offer an alternative or take your complaints to a more appropriate forum such as clicking on the contact tab at the bottom of this page.
I've used this recipe many times and I find nothing wrong with Velveeta cheese. My mom used it, my sister uses it and I use it. As far as the recipe is concerned, I use a little more dried mustard and I also add garlic powder and a little hot sauce. I also use 2% milk Velveeta. I don't see much difference in the fat content of gouda or full fat cheddar cheese. It should all be eaten in moderation.