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Remove from heat, drain, and place in a large bowl. Deploying four different cheeses here may seem excessive, but each plays its part in the recipe: Parmesan adds a salty hit to the crispy panko topping, while. Set on low for 1.5 hours with the lid on, stirring occasionally. Cook the pasta one minute shy of al dente according to the package instructions. Add 2 cups (8 ounces) uncooked macaroni, 2 cups milk, 1/2 lb cubed Velveeta cheese, 1/2 cup shredded cheddar, 2 tbsp butter, 1/2 tsp each of garlic powder, onion powder, and dry mustard powder to the Crock Pot and stir well. Combine shredded cheeses in a large bowl and set aside. Mom was a great cook, and I mostly remember a lot of pot roasts and mashed potatoes. Another cool thing about American cheese? You can use it to stabilize your sauce if you want to skip the béchamel. Lightly grease a large 3 qt or 4 qt baking dish and set aside. I didn't grow up with macaroni and cheese regularly on the menu. Melt the butter in a medium saucepan over medium heat. Slightly undercook your noodles (about 1 minute under al-dente). The flavor isn’t much to write home about, so it’s best paired with another cheese (although, in a pinch we’ve been known to slap a few slices on a bowl of noodles and call it a day). Preheat to 325 degrees and lightly grease a square baking dish.
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It’s oh-so-silky and because it’s processed, it won’t ever split, so it’s kinda perfect for adding to mac and cheese. We know you’re scoffing, but hear us out: If there’s one thing American cheese is good at, it’s melting.