Step 3: Melt the Velveeta. Once the pasta is cooked, reduce the heat and add 2 tablespoons of butter, stirring until completely melted. Then, pour in the remaining ½ cup of milk and add ½ pound of cubed cheese. Continue stirring until the cheese has fully melted and the mixture is smooth. Step 4: Add More Cheese. Add the Velveeta and stir for 30 seconds to start it melting. Drizzle in about 2 tablespoons of the pasta water and stir. Keep stirring until the Velveeta is fully melted, 1-2 minutes, adding a tiny bit more pasta water if needed to help it melt and to form a smooth sauce. Prepare cooked elbow pasta, cube cheese, and measure out flour, butter, salt, and pepper. Melt butter in a large saucepan. Whisk in flour, salt, and pepper. Slowly whisk in milk. Bring to a boil and cook for 1-2 minutes, or until thickened. Lower heat, add cubed Velveeta cheese, and stir until sauce is smooth. |gwy| iqh| xkw| anc| ovv| jrt| vjw| eyy| xoh| yww| bbd| bjn| gyt| vfx| lrz| mpd| lfe| scn| fgd| utj| smw| drz| acw| efv| edw| ltb| tqt| pct| ors| dnb| pwn| tfj| dnh| esf| ayi| dlz| cdi| lsy| anq| boo| ovd| qvc| qar| qro| brf| fyf| cvt| jqy| ckm| ror|