A box of Velveeta was in my fridge. Someone had cut about an inch off one end and put it back in the box, and put it into the fridge. I don’t remember doing it and my P.S. doesn’t do Velveeta. There was mystery Velveeta and after several months I thought it should be used or tossed. I hate to waste anything, including “cheese product”. I shrugged and decided to use it in a pasta dish.
My pasta of choice was radiatore. I like the texture of the sort of square, sort of slotted pasta. Those slots are good for hugging any sauce and making each mouthful a dream. I was dreaming of a very cheesy mouthful of pasta!
I started by cooking my pasta in salted water. I’m not big on timing, I’m always nearby so I taste test it occasionally until it’s al dente. I drain it and save a couple of cups of pasta water in case I need it later.
In my favorite nonstick skillet I pour milk and added the Velveeta I’d cut into chunks. I kept the heat on medium low and stirred until the Velveeta began to melt.
I added a cup of Monterey Jack and 1/2 cup of Parmesan for some extra cheesy flavor. I also added some garlic and onion powder and dry mustard.
I continued to stir until the cheese sauce was smooth and creamy.
My pasta was cooked and drained, pasta water saved. I added the pasta to the skillet and stirred well. I had plenty of sauce so didn’t need to add pasta water this time. I let the cheesy pasta simmer on low for a few minutes and dinner was ready!
We loved the cheesy flavors, even though technically it was a lot of “cheese product”. I’m not anti-Velveeta, I think it makes an awesome pot of macaroni and cheese! And now the Velveeta is gone from my fridge, an unsolved mystery.
- 16 ounce box radiatore pasta
- 1 box Velveeta cheese; cubed
- 3 cups milk
- 1 cup Monterey Jack; shredded
- 1/2 cup Parmesan; shredded
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
Prepare pasta according to box directions for al dente. Drain, reserving 2 cups of pasta liquid.
To a large nonstick skillet add milk, Velveeta, Monterey Jack and Parmesan. Add garlic powder, onion powder and dry mustard. Stir constantly over medium low heat until cheese is melted and smooth.
Add pasta to skillet and stir well. Let cook for several minutes, adding pasta water if it becomes too dry.