We just had mac & cheese the other day. I layered in tomato and ham. But I didn't use Velveeta! (don't even like typing the word)

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My mom's mac and cheese (dead easy):
Equal parts by weight of cooked macaroni and cubed cheese (whatever kind you like).
Milk. Salt. Pepper. Paprika.

Layer a greased casserole dish with half the macaroni, then half the cheese, then salt and pepper to taste. Repeat with the other halves and salt and pepper again, then pour in milk about halfway up the sides. Top with paprika. Bake until milk isn't liquid any more.

That's it. I larned to make this as a child, it's really that easy, and very good, if you use good cheese.

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Tomatoes (or any veggie) in mac n' cheese=blasphemy.

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Velveeta is a dirty word. Nasty nasty nasty

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velveeta melts evenly and is great as a sauce base for mac and chesse. I always add a good grated cheddar cheese on top and cook till bubbly and slightly browned!That chewy cheese that you get on top is the best!!

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Actually, you should just make this macaroni and and cheese: http://retro-food.com/2007/04/30/rivers-of-cheese-baked-macaroni-and-cheese/

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That sounds mighty fine to me.

I'm not much on any processed cheez food ... except
Velveeta. I just think it lives in some alternate universe from real cheese.

Definitely lives in the guilty pleasure department.

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My mom always put crushed corn chips on top of mac and cheese and they browned slightly. Makes my mouth water just thinking about it....including the Velveeta.

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i've added diced fresh tomatoes to my mac and cheese for a while now, and when baking it, i like to add an egg for a fluffier texture to the sauce. diced onion and celery are also great for livening up the texture a bit. parmesan cheese gives lovely depth to the sauce, and paprika on top is always perfect. the real secret, though, is using olive oil as well as butter, or using olive oil which pumpkin has been baked in. bizarre but true!

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The problem I have with Velveeta in Mac & Cheese is that it's too salty and makes a funky kind of plastic coating on the pasta. I prefer making a white sauce & using a variety of cheeses. Smoked gouda is really good... oh, and my Mac & Cheese MUST be baked!

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Velveeta? Was your mother a sadist?

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The best cheese for mac and cheese is 1/2 really good Cheddar and 1/2 Monterey Jack.

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