37 Best Velveeta Cheese Recipes That are Easy to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spinach Appetizer

Best Spinach Appetizer Recipe | Mom’s Spinach Crescents is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [’32’]

Delicious and crowd-pleasing, Mom’s Spinach Crescents are one of my most asked-for dishes when we visit friends and family.

Ingredients

• 1 10 oz. package of frozen chopped spinach, thawed and drained well.
• 1/2 lb. of Velveeta cheese
• 1 TSP. fresh chopped garlic
• 1/4 C of Italian Breadcrumbs
• 2 8 oz. cans of Crescent Rolls (we use Pillsbury)
• Cooking Spray

Instructions

1. Preheat oven to 375 degrees.
2. In large saucepan, spray inside with cooking spray (including the sides).
3. Melt Velveeta cheese and garlic over low heat until smooth.
4. Stir in spinach until mixed well. Add breadcrumbs and stir until well-blended. Remove from heat.
5. Open 1 can of crescents rolls, separate the triangles. (I put the can in the freezer for a few minutes for a firmer dough). Using a butter knife, cut each triangle length-wise in half.
6. Spoon a heaping teaspoon of the spinach mixture on the widest part of a crescent triangle. Roll up.
7. Repeat for all dough triangles, including 2nd can of crescent rolls.
8. Place spinach crescents on greased cookie sheet.
9. Bake for 11-13 minutes or until golden brown.

2. Cheeseburger Soup

Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

This cheeseburger soup is a creamy blend of ground beef, bacon, potatoes, vegetables and cheese, all finished off with your favorite burger toppings. A hearty dinner option that’s popular with both kids and adults alike!

Ingredients

• 1 pound ground beef (I use 90% lean)
• salt and pepper to taste
• 6 slices bacon (chopped)
• 3/4 cup onion (finely diced)
• 3/4 cup carrots (peeled, quartered and sliced)
• 1/2 cup celery (sliced)
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic (minced)
• 3 cups Russet potatoes (peeled and cubed)
• 3 cups low sodium chicken broth
• 3 tablespoons butter
• 1/4 cup all purpose flour
• 1 1/2 cups milk (I use whole milk or half and half)
• 3 cups Velveeta cheese (cut into small cubes)
• toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley

Instructions

1. Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
2. Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside. 
3. Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot. 
4. Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
5. Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
6. While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
7. After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
8. Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
9. Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.

3. Broccoli Cauliflower Cheese Bake

Broccoli Cauliflower Cheese Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT28M · Total: PT48M · Yield: [‘6’, ‘6 -8’]

An amazingly easy and delicious side dish for Thanksgiving or Christmas or any night of the week!!

Ingredients

• 1 lb. broccoli florets
• 1 lb. cauliflower florets
• 1 cup panko crumbs (or gluten free panko if needed)
• 1/4 cup melted butter
• 1 tsp. thyme
• 1 tsp. oregano
• 1/4 tsp. cayenne, optional
• 1 tbsp. smoked paprika
• 1 tsp. black pepper
• Salt to taste
• 1/2 lb. Velveeta cheese (cubed)
• 1/4 lb. Camembert cheese (cubed)

Instructions

1. In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
2. Drain and place immediately in ice water. Drain again and place it on paper towels to dry.
3. In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne, salt, and black pepper. Mix until well combined. Set aside.
4. Preheat oven to 450F. In a medium-sized casserole dish (8×11″) sprayed with cooking spray, add the broccoli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.
5. Remove the foil in the last 5 minutes to brown the topping. Let rest 5 min. before serving.

4. Baked Macaroni and Cheese

Baked Macaroni and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz elbow macaroni (about 225 g)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon paprika (optional)
• 1/4 cup breadcrumbs (optional)
• 1 teaspoon olive oil (to brush breadcrumbs, optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Cook macaroni in salted water until just al dente; drain.
2. 2. In a small saucepan, melt butter over medium heat; whisk in flour and cook 1 minute to form a roux.
3. 3. Slowly whisk in milk; cook, whisking, until thickened and smooth.
4. 4. Remove from heat; stir in cheddar and mozzarella until melted; season with salt, pepper, and paprika.
5. 5. Add drained pasta to the cheese sauce and stir to coat.
6. 6. If using breadcrumbs, toss with a little olive oil and sprinkle on top; transfer to a greased 2-quart baking dish and bake 15–20 minutes until bubbly and golden.
7. 7. Let stand a few minutes before serving.

5. Taco Macaroni and Cheese

Taco Macaroni and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz elbow macaroni
• 1/2 lb ground beef (or turkey)
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon taco seasoning (or 1 tsp chili powder and 1/2 tsp cumin)
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Salt and pepper to taste

Instructions

1. 1. Bring a pot of salted water to a boil and cook macaroni until al dente; drain.
2. 2. In a skillet, cook onion in a little oil until translucent; add garlic and ground beef, cooking until no pink remains; stir in taco seasoning and a pinch of salt.
3. 3. In a separate small bowl, whisk flour with 1/4 cup of the milk to form a slurry; whisk in the remaining milk and heat until slightly thickened.
4. 4. Stir cheese into the sauce until melted; add cooked pasta and seasoned beef; mix to combine.
5. 5. If desired, bake in a greased dish at 350°F (175°C) for 8–10 minutes to set the flavors; garnish with cilantro.
6. 6. Serve hot.

6. Instant Pot Chicken Spaghetti

Instant Pot Chicken Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT29M · Yield: [‘8’, ‘8 servings’]

Instant Pot chicken spaghetti is a quick and easy, cheesy spaghetti recipe. This simple recipe takes a few pantry-staple ingredients and turns them into a tasty dinner in less than 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless skinless chicken breast cut in 1-inch chunks
• 1 red bell pepper (seeded and diced)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 pound dried spaghetti
• 4 cups chicken broth
• 16 ounces Velveeta cheese (cubed)
• 10 ounce can RoTel (drained)
• 1 cup frozen peas (thawed)
• Parsley

Instructions

1. Press sauté.
2. When the Instant Pot reads “Hot”, add the olive oil.
3. Add the chicken, and cook just until it is beginning to brown.
4. Stir in the bell pepper and onion. Cook until just beginning to soften, about 2 minutes.
5. Stir in the garlic, and cook for 30 seconds.
6. Press cancel.
7. Break the spaghetti noodles and crisscross the noodles.
8. Pour in the chicken broth.
9. Top with RoTel.
10. Close and lock the lid.
11. Press manual high pressure and adjust the cooking time to 5 minutes. Make sure that pressure release valve is set to sealing.
12. When the cooking time has finished, quickly release the pressure by turning the pressure release valve to venting.
13. Unlock and remove the lid.
14. Stir cubed cheese into spaghetti until the cheese has melted.
15. Once cheese has melted, stir in the peas.
16. Serve topped with fresh parsley, if desired.

7. Velveeta Cheesy Broccoli and Chicken Casserole with Rice

Velveeta Cheesy Broccoli and Chicken Casserole With Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M

One of my favorite easy casserole recipes is this easy dinner recipe – a Velveeta Cheesy Broccoli Chicken Casserole With Rice Recipe!

Ingredients

• 2 cups Minute white rice (Cooked)
• 1 & 1/2 pounds diced boneless skinless COOKED chicken breasts
• 2 cups broccoli florets
• 1 cup sliced white button mushrooms
• 2 tablespoons extra virgin olive oil
• 1/4 white onion (diced)
• 4 cloves of garlic minced
• 1/2 teaspoon cayenne pepper
• 1 cup chicken broth
• 1/2 pound of 2% Milk Velveeta
• salt and pepper to taste

Instructions

1. Preheat your oven to 400 degrees. Prepare minute rice according to package directions.
2. In a saucepan over medium heat, saute onions, mushrooms and garlic in olive oil and cook about five minutes.
3. Add the chicken broth, cayenne pepper and salt and pepper and stir.
4. Remove from heat and mix in rice, broccoli and chicken, and half of the cubed 2% Milk Velveeta.
5. Pour into a 9×13 inch baking dish and top with remaining 2% Milk Velveeta.
6. Bake at 400 degrees for 20 minutes.

8. Beef Noodle Casserole

Tallerine – Southern Family Favorite is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This easy but hearty Southern casserole is full of ground beef, noodles, and veggies. Serve this for a crowd at family gatherings.

Ingredients

• 1 1/2 lb ground beef
• 1 medium onion (chopped)
• 2 buttons garlic (chopped)
• 1/2 bell pepper (chopped)
• 1 can diced tomatoes
• 1 can whole kernal corn (drained)
• 1 tsp. white sugar
• 2 tsp. chili powder
• 1 large can black olives (sliced)
• 12 oz egg noodles (medium)
• 3/4 lb Velveeta cheese (grated)

Instructions

1. In a large skillet, brown ground beef, onion, bell pepper, and garlic.
2. At the same time, using a large pot, boil egg noodles according to package directions.
3. In a large mixing bowl, mix tomatoes, corn, sugar, chili powder, and olives.
4. Drain noodles and add noodles to bowl.
5. Drain beef and add beef to bowl.
6. Mix all ingredients until thoroughly combined.
7. Add 1/2 the grated cheese and mix.
8. Place noodle mixture in large greased casserole dish.
9. Top with remaining cheese.
10. Sprinkle mixture evenly with paprika.
11. Bake for 30-40 minutes at 300 degrees until cheese appears completely melted.

9. Cheese Soup

Copycat Kelly’s Cheese Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 Servings’]

This creamy and comforting cheese soup really has it all. There are noodles, vegetables, and potatoes inside so it fills you up as it warms you up. It is one of our absolute favorite soup recipes.

Ingredients

• 6 cups chicken stock
• 2½ cups diced potatoes
• 1 small onion (diced)
• 2 10.5 oz. cans cream of chicken soup
• 12 oz. bag frozen California mix vegetables
• 4 oz. can sliced mushrooms
• 6 oz macaroni noodles (cooked and drained)
• 2 lb. Velveeta (cubed)

Instructions

1. In a large soup pot, bring 6 cups chicken stock, 2½ cups diced potatoes and 1 small onion to a boil. Boil for about 15 minutes.
2. Add the 12 oz. bag frozen California mix vegetables, 4 oz. can sliced mushrooms and 2 10.5 oz. cans cream of chicken soup and continue to cook until vegetables are tender.
3. Stir in cooked 6 oz macaroni noodles and cubes of 2 lb. Velveeta. Stir until cheese is melted and soup is creamy.

10. Creamy Queso Dip with Chorizo

Choriqueso (Queso Fundido with Chorizo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘8’]

Warm and melty queso made with creamy Velveeta, cheddar and Monterey jack cheeses, Mexican chorizo and spicy chipotle peppers. This smooth and creamy dip is a real crowd pleaser! Grab some tortilla chips for dipping and enjoy!

Ingredients

• 8 oz ground Mexican chorizo (casings removed)
• 2 c half and half
• 16 oz Velveeta cheese (American cheese will also work)
• 1/2 c grated Monterey jack cheese
• 1/2 c grated Cheddar cheese
• 2 tbsp chopped chipotle peppers in adobo sauce
• 2 tsp Mexican hot sauce (Tapatio, Cholula or Tabasco)
• 1/2 tsp kosher salt
• 1/2 c sour cream
• 1/2 c minced onion
• 1/4 c chopped cilantro
• 1 jalapeño (minced)
• tortilla chips for serving

Instructions

1. In a large saute pan or cast iron pan, cook the chorizo over medium-high heat, stirring and breaking it up with a spoon until browned and crisp, about 8–10 minutes; set aside.
2. In a large saucepan warm the half and half over medium-low heat. Add all three cheeses, the chipotle peppers and hot sauce to the pan. Stir continuously until the cheese has melted and is mostly smooth, about 5-10 minutes. Reduce the heat to low.
3. Once all the cheese is melted, remove the pan from the heat to prevent it from scorching. Transfer the queso to a serving dish, top with the chorizo and any other toppings you like! Serve warm with tortilla chips for dipping.

11. Slow Cooker Queso Blanco

Queso Blanco Dip with Roasted Corn, Kale, and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: 16

Queso Blanco with Roasted Corn, Kale, and Tomatoes with tortilla chips is a perfect appetizer to enjoy while watching the Super Bowl, or any of your favorite sports on game day for that matter.

Ingredients

• 1-8 ounce package cream cheese
• 32 ounces velveeta queso blanco
• 1/2 cup milk
• 1 1/2 cups salsa verde*
• 2 cups canned Corn, drained and patted dry
• 1 poblano pepper, or jalapeño**
• 3 roma tomatoes
• 1 tablespoon fresh cilantro, chopped
• 4 ounces fresh kale

Instructions

1. Cut the cream cheese and Queso Blanco into cubes.
2. Add to a slow cooker on high heat. Pour in the milk and salsa verde. Stir to combine.
3. Cover and cook until melted and creamy, stirring periodically.
4. Turn the heat to low.
5. While the cheese is melting, add the corn to a cast iron skillet over medium-high heat and cook (dry, without oil) until it begins to roast and brown, about 5 – 10 minutes.
6. Meanwhile, remove the seeds and stem of the poblano and dice it. Add it to the pan with the corn.
7. Stir and then cook an additional 3-5 minutes until corn has a grilled or roasted appearance.
8. Dice the tomatoes; finely chop the cilantro and the kale.
9. Stir into the melted queso.
10. Cook over low for 20 – 30 minutes, until heated through. Serve.

12. Twisted Mac and Cheese

Twisted Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz pasta shapes (elbow, shells, or fusilli)
• 4 slices bacon, chopped (optional)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 4 oz cream cheese
• 2 cups shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/2 cup frozen corn kernels
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Salt to taste
• 1/2 cup breadcrumbs
• 1 tablespoon butter (for topping)

Instructions

1. 1. Preheat oven to 375°F (190°C). Cook pasta until al dente; drain.
2. 2. In a skillet, cook bacon until crisp; remove and drain, reserving a little fat.
3. 3. In a separate saucepan, melt butter; whisk in flour to form a roux; gradually whisk in milk and cook until thickened.
4. 4. Remove from heat; stir in cream cheese, cheddar, and pepper jack until melted; fold in corn, paprika, salt, and pepper.
5. 5. Add pasta and bacon; mix to coat; transfer to a baking dish and top with breadcrumbs mixed with a little melted butter.
6. 6. Bake 12–15 minutes, until bubbling and golden on top.

13. Rotel Dip with Ground Beef and Sausage

Rotel Dip Recipe With Ground Beef And Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’15’]

With just 6 simple ingredients, this easy (and delicious) rotel dip with ground beef and sausage is always a crowd pleaser!

Ingredients

• 1 pound ground beef
• 1/2 pound ground sausage
• 1 Tablespoon chili powder
• Salt and pepper to taste
• 1 pound Velveeta
• 8 ounces cream cheese
• 10 ounces Rotel
• Chips & veggies for dipping

Instructions

1. In a medium skillet, brown hamburger meat and sausage over medium high heat. Drain the excess grease.
2. Season with chili powder and salt and pepper to taste.
3. Add the cooked ground beef to the bottom of your crockpot.
4. Add the cubed Velveeta and cream cheese to the crockpot.
5. Add rotel.
6. Put the lid on the crockpot and set on warm setting for 2 hours.
7. Stir dip and serve hot with your favorite chips and veggies.

14. Potato Soup

Velveeta Potato Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Delicious and creamy potato soup made with velveeta cheese.

Ingredients

• 4 cups chopped russet potatoes
• 1 14oz can cream of chicken soup
• 1/2 lb velveeta chese
• 3 tsp salt
• 1 tsp pepper
• 2 cups milk (2%)
• chives for garnish

Instructions

1. Wash your potatoes.
2. Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
3. Place potatoes in a large pot and add enough water to cover them.
4. Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
5. Stir in cream of chicken soup and Velveeta cheese.
6. Let simmer until the cheese has melted.
7. Stir in the milk.
8. Heat all the way through and enjoy topped with finely diced chives.

15. Veggie Loaded Baked Potato

Loaded Vegetarian Baked Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT70M · Yield: [‘4’, ‘4 servings’]

This Loaded Baked Potato with Roasted Vegetables is topped with creamy melted cheese and is a perfect meatless loaded veggie baked potato.

Ingredients

• 4 potatoes
• 2 Tablespoons olive oil
• 2 red bell pepper
• 2 green bell pepper
• 2 red onion
• 2 pounds broccoli
• 1 pint cherry tomatoes
• 16 ounce Velveeta cheese (cubed)
• 10 ounce can Rotel tomatoes (with juice)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Preheat oven to 450* F
2. Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
3. Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
4. Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
5. Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
6. Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.

16. Queso Chicken

Queso Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’]

Make this easy 3-ingredient Queso Chicken with tender chicken, Velveeta, and Rotel. A quick family dinner ready in about an hour.

Ingredients

• 2.5 lb boneless skinless chicken thighs
• 8 oz velveeta cheese
• 10 oz canned diced tomatoes & green chilies ((such as Rotel), drained)

Instructions

1. Preheat the oven to 400. Spray an 8×13 baking dish with cooking spray.
2. Put the chicken thighs in the baking dish. Bake for 20 minutes or until mostly cooked. They should be at least 140. Drain any liquid from the pan.
3. Top with the cubes of velveeta and the rotel. Bake for another 10-15 minutes until the chicken has reached 160.
4. Broil for 2-3 minutes to brown the top.

17. Crockpot Chili Cheese Dip

Crockpot Chili Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’12’, ’12 servings’]

This crockpot chili cheese dip is perfect to make on a big game day or for parties and potlucks! This dip is a loaded with flavor.

Ingredients

• 1 can chili (your favorite brand, about 15 ounces)
• 1 block Velveeta (the smaller block, about 16 ounces)
• 1 block cream cheese (about 8 ounces)
• 1 cup shredded cheddar
• 1 can diced tomatoes with green chiles (do not drain, about 10 ounces)
• 1 teaspoon smoked paprika (optional)

Instructions

1. Spray your crockpot or slow cooker with non-stick spray.
2. Next, cube your Velveeta and distribute it evenly on the bottom.
3. Add the canned chili, cream cheese, and diced tomatoes with green chiles (do not drain). Add the smoked paprika, if desired and then the cheddar.
4. Cook on high for 2 to 2 1/2 hours while stirring occasionally.

18. Lasagna

Velveeta Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’12’, ’12 Servings’]

If you’ve never had lasagna with Velveeta in it, you are missing out. My Maw-Maw’s recipe makes for the cheesiest lasagna. It has been a favorite dinner in our family for decades and now it can be a hit at your dinner table as well!

Ingredients

• 2 jars spaghetti sauce
• 1 pound lasagna noodles
• 1 pound ground beef
• 12 ounces shredded mozzarella cheese
• 1 pound Velveeta (or similar, sliced)
• ¼ cup Parmesan cheese

Instructions

1. Preheat oven to 350°F and grease a 9×13 baking dish
2. Brown ground beef in a skillet over medium heat. Drain any excess grease and set aside.
3. Cook lasagna noodles to al dente, then drain.
4. Start by spreading ½ of a jar of sauce on the bottom of the dish.
5. Place a layer of pasta over the sauce. Overlap the noodles to keep distinct layers.
6. Next, layer the other ½ of a jar of sauce, half the ground beef, and 1 cup of mozzarella.
7. Make another layer of pasta followed by slices of Velveeta.
8. Layer more pasta, ½ jar of sauce, the rest of the meat, and 1 cup of mozzarella.
9. Top with the last layer of pasta, ½ jar of sauce and remaining cup of mozzarella.
10. Cover with foil and bake for 50 minutes. Remove the foil and sprinkle on the Parmesan Cheese. Return to the oven for 10 more minutes.
11. Let rest for 10-15 minutes before cutting and serving.

19. Cheese Sauce

Velveeta Cheese Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Yield: [’12’]

How to make Velveeta cheese sauce for broccoli, nachos or baked potatoes. Easy with only 3 ingredients and tastes just like store bought.

Ingredients

• 16 oz cheddar cheese (sharp, shredded)
• 1 packet unflavored gelatin (1/4 oz.)
• 6 tbsp dry milk
• 1 c boiling water

Instructions

1. In a food processor pulse together gelatin and dry milk. Carefully add boiling water into machine and pulse again a few times.
2. Add shredded cheese and blend until it has melted and mixture is creamy.
3. Line a loaf pan with plastic wrap or parchment paper so all sides are covered so you can lift it out once hardened. (not necessary if using as a cheese sauce only)
4. Pour into loaf pan. Cover with plastic wrap and place into your fridge overnight to solidify. (if you want it as a solid block)

20. Cheesy Kielbasa Pasta Skillet

Cheesy Kielbasa Pasta Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz penne or fusilli pasta
• 12 oz kielbasa sausage, sliced
• 1 small onion, diced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup heavy cream (or milk)
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Cook pasta in salted water until al dente; drain.
2. 2. In a large skillet, heat olive oil; sauté onion and bell pepper until softened; add garlic.
3. 3. Add kielbasa and cook until lightly browned.
4. 4. Pour in marinara and cream; simmer 2–3 minutes.
5. 5. Stir in cooked pasta and cheddar cheese; cook until cheese melts and coats the pasta; season with salt and pepper.
6. 6. Garnish with parsley and serve.

21. Chocolate Cheese Fudge

Chocolate Cheese Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT255M · Yield: [’40’, ’40 squares’]

Grandma’s secret ingredient fudge is the best chocolate cheese fudge ever. Smooth, creamy and dotted with pecans, this easy chocolate will wow everyone who tries it with its rich flavor.

Ingredients

• 1 cup butter
• 8 oz velveeta cheese
• 8 cups powdered sugar
• ⅔ cup cocoa powder
• 1 tablespoon vanilla extract
• ¾ cup chopped pecans
• ½ cup pecan halves (optional)

Instructions

1. Line a 9×9 pan with parchment paper; set aside
2. Melt together butter and velveeta until smooth on medium low heat, stirring frequently
3. Meanwhile, mix together the powdered sugar and cocoa powder in a large bowl
4. Once the cheese mixture is melted, pour it into the bowl with the cocoa and powdered sugar, along with the vanilla extract and stir well to combine everything
5. Fold in the chopped pecans, then press the mixture into the prepared pan
6. Press pecan halves onto the top of the fudge if desired, then allow to chill in fridge for at least 4 hours

22. Velveeta Fudge

Velveeta Fudge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT205M · Yield: [’50’, ’50 squares’]

Creamy, soft, chocolatey Velveeta Fudge is the best chocolate fudge you’ve ever had, made with this easy recipe and just 6 ingredients.

Ingredients

• 12 ounces velveeta cheese (cut into small pieces)
• 1 cup (2 sticks) salted butter
• ¾ cup semi sweet chocolate chips
• 1 teaspoon pure vanilla extract
• 8 cups (32oz) powdered sugar
• 1 ½ cups pecans (chopped)

Instructions

1. Line a 9×13 inch pan with parchment paper or foil, and lightly butter it (avoid using non stick spray).
2. In a small saucepan over low-medium heat, combine the Velveeta cheese with butter, stir until melted and smooth. Add the chocolate chips, and keep stirring until it’s melted.
3. Remove from heat, and mix in the vanilla and powdered sugar, mix until combined. Work quickly so that the fudge doesn’t start setting. If the fudge starts to set too quickly, you can add a tablespoon of hot water. Fold in the chopped pecans then transfer to the buttered dish, and smooth out the top (the mixture will be very thick).
4. Chill the fudge in the fridge for 3 hours, then remove it from the pan and cut into 1 inch squares.

23. Hanky Panky

Slow Cooker Hanky Panky is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’15’]

A fun party recipe made from velveeta and hot sausage. Serve on small slices of brown bread.

Ingredients

• 1 lb. ground beef
• 1 lb. hot sausage (Jimmy Dean)
• 1 lb. Velveeta cheese
• 1 tsp. Worcestershire sauce
• 1 tsp. caraway seeds
• 1 tsp. oregano
• 1 tsp. garlic powder
• 2-4 loaves cheesecake factory famous brown bread

Instructions

1. Brown the ground beef and sausage together on the stove top. Crumble into small bits and drain the grease off.
2. Add the meat mixture to the slow cooker.
3. Cube the velveeta and add on top of the meat.
4. Sprinkle over the seasonings.
5. Place the lid on the slow cooker and cook on High for 1 hour or until hot. Stir occasionally.
6. Blot any grease with paper towels. Serve with brown bread, sliced rye bread, or party pumpernickel bread if you can find it.
7. This is supposed to be a thick spread, but add a small splash of milk if you feel yours is too thick.

24. Loaded Buffalo Cheese Fries

Loaded Buffalo Cheese Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [’12’]

Loaded buffalo cheese fries are the newest trend from TikTok that you absolutely need in your life now! These spicy cheesy fries are the perfect appetizer for game day or a yummy decadent side dish anytime!

Ingredients

• 2 16 oz bags frozen crinkle cut fries
• 1 32 oz block velveeta cheese (original)
• 1 bunch green onions (thinly sliced, and divided)
• 1/3 cup buffalo sauce
• 3-4 strips uncooked bacon (chopped into small pieces)
• ranch dressing

Instructions

1. Lightly spray a 9×13″ baking dish with non-stick cooking spray.
2. Unwrap the block of cheese and place it in the very center of the prepared dish.
3. Add the fries to the dish, placing them evenly all around the cheese on all sides. Don’t dump them, being careful to leave any ice crystals behind in the bag.
4. Pour the buffalo sauce evenly out over the block of cheese.
5. Sprinkle half of the sliced green onions evenly out over the entire dish.
6. Sprinkle the bacon evenly out over the entire dish.
7. Bake the dish at 425° for 30-35 minutes.
8. Remove the dish from the oven, and let it rest for 2-3 full minutes.
9. Drizzle ranch dressing evenly out over top of the entire dish. Sprinkle the rest of the sliced green onions out over top.
10. Scoop out onto waiting plates, serve, and enjoy!

25. Slow Cooker Velveeta Bean Dip

Slow Cooker Velveeta Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’]

Make a bean dip flavored with velveeta cheese. No meat needed in this easy crowd pleasing recipe.

Ingredients

• 16 oz. velveeta cheese
• 30 oz. refried beans ((two 15-oz. cans))
• 1 oz. taco seasoning
• 14 oz. jar salsa ((any salsa works, size 14-16 ounces))
• 8 oz. fire-roasted green chiles

Instructions

1. Cube the velveeta and add to the slow cooker along with the other ingredients. Stir.
2. Cook for 2 hours on high or until hot and bubbly, occasionally stirring during the cooking time.
3. Serve with chips and enjoy!

26. Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti with Rotel and Velveeta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [’12’]

This cheesy chicken spaghetti with Rotel and Velveeta is the jackpot of chicken spaghetti! This Velveeta spaghetti casserole is perfect for feeding a large crowd.

Ingredients

• 6 tsp Knorr Caldo de Tomate (or chicken bouillon or plain water)
• 16 oz Spaghetti
• 1 cup Green peppers (chopped)
• 1 cup Onions (chopped)
• 21 oz Cream of mushroom soup (2 cans)
• 8 oz Velveeta Cheese (shredded or chopped)
• 14 oz Black olives (sliced)
• 10 oz Rotel with green chilies (one can – drained)
• 6 Chicken breasts (pre-cooked – boiled, roasted, grilled, smoked chicken breasts; shredded or chopped into bite-size pieces)
• 2 tsp Italian seasoning (like herb and garlic)
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. Preheat oven to 375℉.
2. Heat a large pot of boiling water over medium-high heat.
3. Add 6 teaspoons Knorr Caldo de Tomate bouillon powder or chicken broth bouillon powder to water.
4. When water comes to a boil, add 16 oz spaghetti, broken in half
5. In a separate small skillet, add chopped green peppers and chopped onions and cook until translucent. (If shredded cooked chicken is cold, you might add the chicken to the skillet of veggies for a couple minutes just to heat through.)
6. Drain spaghetti in colander.
7. Transfer drained spaghetti to large mixing bowl.
8. Add peppers and onions, cream of mushroom soup, 3/4 of the shredded Velveeta cheese, olives, drained Rotel, shredded or chopped cooked chicken, and seasonings to bowl.
9. Stir well.
10. Pour into greased 9×11 baking pan. Top with the remaining 1/4 shredded Velveeta cheese.
11. Bake in oven for 15-20 minutes or until cheese is melted and casserole is heated through.

27. Rotel Dip

Rotel Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz ground sausage
• 1 (10 oz) can Rotel diced tomatoes with green chilies
• 8 oz Velveeta cheese, cubed
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon chili powder
• Optional tortilla chips for serving

Instructions

1. 1. In a skillet, brown sausage over medium heat; drain excess fat.
2. 2. Add Rotel and Velveeta; stir in chili powder.
3. 3. Cook over low heat, stirring occasionally, until cheese melts and sauce is smooth.
4. 4. Keep warm and transfer to a serving dish; serve with tortilla chips.

28. Cheesy Sausage on Rye Bread Appetizers

Sausage and Cocktail Bread Appetizers – Your Go-To Party Food is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [’20’, ’20 sausage and cocktail bread slices’]

This 80s style party food is just as enjoyable at today’s parties and potlucks as it was in the 1980s and the 1990s! This sausage cocktail bread appetizer is THE party food for your next party.

Ingredients

• 1 roll Jimmy Dean pork sausage (regular)
• 1 tsp garlic powder
• 2 tsps chili powder
• 1 can Rotel w/diced green chilies (about halfway drained)
• 4 oz shredded Velveeta cheese (1 cup)
• 20 slices cocktail bread ((rye. sourdough, or pumpernickel))

Instructions

1. Preheat oven to 400 degrees.
2. On medium-high heat, brown sausage with garlic powder and chili powder.
3. While sausage cooks, spread the 20 sllices of cocktail bread onto a baking pan.
4. Drain sausage and return to pan.
5. Add Rotel and shredded Velveeta to pan.
6. Cook until cheese is melted and gooey.
7. Using a medium cookie scoop, scoop one spoonful of the sausage mixture onto each slice of bread.
8. Bake bread for 6-8 minutes or until the bread takes a toast-like texture.
9. Garnish with green onion if desired.
10. Serve warm.

29. Velveeta Cheese Dip with Sausage

Velveeta Cheese Dip with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz ground sausage
• 16 oz Velveeta cheese, cubed
• 1 cup milk
• 1/2 cup salsa
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Optional jalapeño slices for extra heat

Instructions

1. 1. Brown sausage in a skillet; drain.
2. 2. Add Velveeta and milk; cook on low, stirring until cheese melts and sauce is smooth.
3. 3. Stir in salsa and spices; simmer 2–3 minutes, adjusting seasoning to taste.
4. 4. Serve warm with tortilla chips or crusty bread.

30. Cheesy Bacon and Asparagus Soup

Cheesy Bacon and Asparagus Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 2

Fresh shaved asparagus that is bursting with flavor is what makes this Cheesy Bacon and Asparagus Soup so special. Each spring we are blessed with an abundant crop of these tiny tender sprouts. This cheesy soup is so simple to make and is ready in under 40 minutes. Made with only 7 ingredients, this easy asparagus soup recipe will become your favorite.

Ingredients

• Bacon, diced small 6 ounces
• Asparagus, shaved 1 pound
• Chicken Broth 32 ounces
• Lawry’s Seasoning Salt 1/2 teaspoon
• Morton’s Seasonings 1/4 teaspoon
• Butter 6 tablespoons
• Flour, All Purpose 6 tablespoons
• Velveeta Cheese 8 ounces
• Milk 2 cups

Instructions

1. Gather all of your ingredients.
2. I prefer to trim a little bit of the excess fat off of the bacon. Cut the bacon into small pieces.
3. Rinse your asparagus with fresh water and cut off the tough section of the bottom. With a mandolin, slice the asparagus long ways making sure to use the guide to protect your hands. Another way to shred the asparagus is by using a hand peeler. You can also choose not to slice the asparagus. Instead cut it up into one-inch pieces.
4. In a medium stock pot over medium heat add the diced bacon and cook for 7 minutes or until the bacon is slightly crispy. Stir occasionally making sure not to burn the bottom of the pan. You want crispy bacon bits but not burnt bacon.
5. Toss in the shredded asparagus and sauté with the bacon making sure to combine all together. Cook for 4 minutes.
6. Add the chicken broth and the seasoning to the pan with the asparagus and bacon. Stir the soup to combine and cook for an additional 10 minutes.
7. In the meantime, make the roux to help thicken the soup. Use a small saucepan, melt the butter. With a whisk, combine the flour with the melted butter. Cook for 3 minutes while stirring the mixture to prevent burning.
8. Combine the roux with the asparagus mixture and stir to incorporate. Turn the burner to low so the asparagus soup with bacon is just simmering.
9. The Velveeta cheese is the next thing to add to the bacon asparagus soup. Once the cheese is all melted the last step is to add the milk.
10. Taste the creamy bacon asparagus soup and adjust the seasonings if needed.

31. Funeral Potatoes

Funeral Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

Creamy hash brown casserole topped with crunchy Cornflakes.

Ingredients

• 3/4 cup butter (melted, divided)
• 1/4 cup chopped onion
• 1 cup cubed Velveeta cheese
• 1 16 oz. container sour cream
• 1 10 3/4 oz. can condensed cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 32 oz. package frozen cubed hash browns, thawed
• 2 cups Cornflakes (lightly crushed)

Instructions

1. Heat the oven to 350° and spray a casserole dish with cooking spray.
2. Melt a tablespoon of butter in a pan and cook the onions for 4 minutes.
3. Melt a tablespoon of butter and stir into the cornflakes till well combined.
4. Combine the velveeta cheese, cream of chicken soup, remaining butter, garlic powder, and paprika in a bowl.  Melt in a microwave for 3 minutes, stirring every minute.
5. Stir the onions into the cheese sauce.
6. Place the hash browns in the casserole dish and pour the cheese sauce over the potatoes, stirring to combine.  Spread the shredded cheese over the potatoes.
7. Spread the cornflakes evenly over the cheese.
8. Place in the oven and bake for 45 minutes until bubbly and the topping is browned lightly.
9. Remove and let sit for 5 minutes before serving.

32. Egg and Cheese Rolls

Egg & Cheese Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’15’, ’15 rolls’]

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.Adapted from a recipe by Lucky & Brenda.

Ingredients

• 1 dozen eggs (hardboiled & chopped)
• 1 pound Velveeta (cubed (We prefer Velveeta Light) )
• 8 ounces tomato sauce
• 4 cloves garlic (minced)
• ¼ cup chopped olives
• 12-18 hard rolls

Instructions

1. Preheat oven to 350°F (176°C).
2. Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. If the flap comes off, it’s totally OK. It just makes it a little easier to close them after they are filled.
3. Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives.
4. Stir until the cheese is fully melted and the sauce is well blended. Remove from heat. Add the chopped eggs to the melted cheese sauce and stir to incorporate. Fill hollowed out rolls with egg mixture.
5. Replace the top on each roll, and wrap in aluminum foil. Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works – it just depends on how you plan to serve them.
6. Bake at 350°F (176°C) for 20 minutes. Remove from oven and allow to cool for at least 5 minutes before unwrapping.

33. Chili’s Chicken Enchilada Soup

Chili’s Chicken Enchilada Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 cups’]

This rich, creamy Chicken Enchilada Soup is easy, economical, and so satisfying! Serve it as a soup course, or as the main event. Takes just one pot and 30 minutes, stove to table. Chili’s Copycat Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped; about 1 cup)
• 2-3 cloves garlic (minced)
• 3 cups chicken stock (or vegetable stock)
• 15 ounces canned tomatoes
• 1 ½ cups mild enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 8 ounces processed American Cheese (cut into ½ inch cubes)
• 1 ½ ounces pepper-jack cheese (about ½ cup)
• 1 cup masa harina
• 2 cups cold water
• 8 ounces shredded or chopped roasted chicken (about 2 cups)
• 1 ½ cup frozen corn (OPTIONAL; about 6 ounces (See Pan-Fried Corn in Ingredient Notes.))

Instructions

1. Heat Dutch oven or heavy soup to over medium heat. Add olive oil.Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
2. Add garlic and sauté one minute more.
3. Reduce heat to medium-low.To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
4. Simmer for 5 minutes.
5. OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
6. In a larger measuring cup, whisk together masa harina and water. It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
7. Whisk masa mixture to soup, adding slowly and whisking thoroughly. Simmer soup an additional 5 minutes. If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
8. Add American and Jack cheeses, and stir until they have completely melted into the soup.
9. Stir in chicken and (optional) corn.
10. Simmer an additional minute more to get everything up to heat. Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.

34. Smoked Queso

Smoked Queso Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [’12’, ’12 servings’]

This Smoked Queso Dip is the ultimate smoky cheese dip! Made with ground beef, lots of cheese, and salsa, it’s perfect for tortilla chips and crackers or as a sauce on tacos or pasta.

Ingredients

• 1 pound ground beef
• 1 large onion (diced)
• 4 garlic cloves (minced or shredded)
• 4 tablespoons taco seasoning
• 2 jalapeno peppers (seeded, diced, and chopped fine)
• 2 blocks Velveeta cheese (cubed, 32 oz total)
• 8 ounces Pepper jack cheese (cubed)
• 4 cups salsa (32 oz total)
• cilantro (optional)

Instructions

1. Preheat: Preheat your smoker to 225 degrees F.
2. Prepare Meat: Brown ground beef in a frying pan or cast-iron skillet with onion and garlic over medium heat. Drain any fat. Add dry taco seasoning and stir all ingredients to combine. Add jalapeño pepper to the skillet and mix again. Remove from heat.
3. Assemble: Cut the Velveeta cheese and Pepper Jack cheese into 1-inch cubes and place in a disposable aluminum pan, roaster, or large cast-iron skillet. Add the taco meat and salsa and give it a good stir to combine.
4. Smoke: Place the aluminum pan filled with the meat mixture onto the preheated grill. Close the lid and smoke the queso for 90 minutes up to 2 hours. Stir the dip every 30 minutes until the cheese is melted and the dip is hot and bubbly.
5. Serve: Top with chopped cilantro and serve with your favorite tortilla chips.

35. One Pan Macaroni and Cheese with Bread Crumbs

Easy Macaroni and Cheese (No Flour) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Yield: [’12’]

Creamy one pan mac and cheese recipe without flour is topped with seasoned Parmesan panko for the most decadent macaroni and cheese ever. And it’s a super fast and easy recipe — no need to boil the macaroni or make a roux!

Ingredients

• 16 ounces Velveeta
• 16 ounces elbow macaroni
• 4 cups heavy whipping cream
• 1 1/2 cups chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons mustard powder
• salt & pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cayenne, optional
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1 cup panko bread crumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup grated Parmesan cheese
• 4 tablespoons melted butter

Instructions

1. Heat oven to 375. Grease a large baking dish with cooking spray. The pan I use is 3.75 quart, 9.5 x 15.5. You’ll want something with plenty of room for stirring.
2. Place the Velveeta in the center of the prepared baking dish.
3. Pour the pasta around the Velveeta.
4. Pour the heavy whipping cream and broth over the pasta.
5. Sprinkle the onion powder, garlic powder, dry mustard, nutmeg, cayenne pepper, salt, and black pepper over the cream/broth mixture. Stir the seasonings around so they mix in with the liquid.
6. Place the shredded cheese over the liquid mixture.
7. Tightly cover the dish with aluminum foil and bake for 50 minutes.
8. While it’s baking, melt butter and mix the breadcrumb topping ingredients together.
9. Remove the pan from the oven. Stir the melted cheese, cream, and pasta together until blends together into a uniform sauce. The mixture will be really loose and soupy, but you’ll notice it thicken as you stir. Evenly sprinkle the bread crumbs over the top of the macaroni and cheese.
10. Bake uncovered for another 15-20 minutes or until the bread crumbs are golden brown and the dish is bubbling around the edges.
11. REALLY IMPORTANT: Let the mac and cheese rest for 10 minutes. If you dig in right away, it will be too runny, not to mention, crazy hot.
12. Store leftover macaroni and cheese tightly covered in the refrigerator for 3-5 days. You can also freeze it in an airtight container for up to three months.

36. Slow Cooker Breakfast Burritos

Slow Cooker Breakfast Burritos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [’16’]

Put a few ingredients in the crock and wake up to hot and ready Slow Cooker Breakfast Burritos!

Ingredients

• 6-8 slices bacon (uncooked, cut into pieces)
• 1 pound breakfast sausage (cooked)
• 28 oz (1 bag) frozen O’Brien style potatoes and peppers (cubed potatoes)
• 2 jalapenos (chopped)
• 16 oz Velveeta cheese (cut into cubes)
• 12 large eggs (beaten)
• 16 flour tortillas
• sour cream, salsa and cilantro (optional toppings)

Instructions

1. Spray the inner pot with cooking spray and layer ingredients as listed.
2. Cook 6-8 hours on low or 3-4 hours on high.
3. Serve on tortillas with sour cream, salsa and cilantro as optional toppings.

37. Tex Mex Grilled Cheese

Tex Mex Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Tex Mex grilled cheese features ground beef seasoned with all the best southwestern flavors and gooey melted cheese between buttery slices of toasted bread. These sandwiches are a perfect update to the standard and a fun twist for taco night.

Ingredients

• 1 lb ground beef
• 1 packet taco season
• 1/2 cup salsa
• 1/4 cup diced (canned green chilies (optional))
• 12 slices bread
• 1 tbsp butter
• 1 lb Velveeta

Instructions

1. Brown ground beef in medium sized skillet. Drain fat. Mix in taco seasoning and prepare according to package directions. Add salsa & green chiles.
2. Butter one side of each slice of bread. Cut Velveeta into 6 pieces.
3. In a large skillet place two pieces of bread, buttered side down. Top each piece of bread with one slice of Velveeta. On top of Velveeta spoon 1/6 of hamburger mixture. Place another piece of bread on top of beef with the buttered side up.
4. Cook over medium heat until bread is golden brown. Flip sandwich and repeat on other side. Repeat until all sandwiches have been made.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.