3 cups uncooked elbow macaroni -- cooked and drained 1/2 cup margarine 1/2 cup all-purpose flour 2 cups milk 4 cups (1 lb.) shredded cheddar cheese 1 10 oz. can RO-TEL diced tomatoes and green chilies Preheat oven to 375 degrees. Place macaroni in a 9x12 inch baking dish. In a medium saucepan, melt margarine over low heat. Stir in flour; cook 1 minute, stirring constantly until mixture is smooth and bubbly. Stir in milk; heat to a boil, stirring constantly. Add cheese and Rotel. Stir until cheese in melted. Pour over macaroni and stir to combine. Bake uncovered 30 minutes or until heated through.
How To make Ro Tel Macaroni and Cheese's Videos
Velveeta Cheese Dip with Rotel
Easy recipe but yummy!! Velveeta cheese dip with Rotel. You can also use extra hot Rotel if you like it really spicy.
The BEST Rotel Dip #shorts
Shopping List: 8 oz each of yellow and white velveeta 1 diced onion 2 diced jalapeños 1/2 diced red pepper 1 cup black beans 1 lb chorizo 1 lb lean ground beef 8 oz cream cheese 1 can fire roasted rotel 1 tbsp garlic 1 Tsp each (cumin, Chile powder, smoked paprika, cayenne pepper) 1 packet Sazon Shredded cheddar and mozzarella All purpose seasoning Cilantro
Rotel Dip Mac and Cheese #cookingvideo #cooking #cookingchannel #cookingathome #cookingtips #foodie
Zesty Rotel Mac and Cheese Bake - An OFW Cooking and Food Review Video
We received a package from my sister Carolyn with Rotel tomatoes and Mac and Cheese inside it. The diced tomatoes and green chilies make this mac and cheese as colorful as it is zesty.
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Video Music: Guts and Bourbon Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License
ZESTY BOWTIE MAC AND CHEESE (VELVEETA AND ROTEL)
Add a bit of zest and character to your next mac and cheese dish with this Zesty Bowtie mac and cheese recipe. Perfectly seasoned bowtie shaped pasta cooked to Al Dente then combined with Velveeta and Rotel for a rich, creamy and spicy flare to this all time favorite comfort food.
Shopping List: 1 Lb. Velveeta quick melt cheese 1 small can of Rotel (Original, Mild or Hot) 12 ounce bag of Bowtie pasta ½ cup of whole milk ¼ cup kosher salt for the pasta water
Directions: Place the Velveeta and the knife in the freezer for about 20-30 minutes before you’re ready to cube the cheese. This makes it much easier to cube up without sticking to the knife. Cook the pasta according to package directions. NOTE: THE PACKAGE DIRECTIONS FOR SALT IS WAY TOO LOW FOR TASTY PASTA. When the water comes to a full rolling boil add ¼ cup of Kosher salt. Adding it before the boil does nothing to flavor the pasta and it’s liable to stain your pot. Add the pasta and cook until Al Dente. While the pasta is cooking, cut the Velveeta into about ½ inch cubes and place into a microwave-safe bowl. Add the Rotel to the cheese and stir. Place into the microwave for 5 minutes, stirring after 3 minutes. When done, add the milk and stir. Pull out about ½ cup of the starchy pasta water and set aside. Drain the pasta. NEVER RINSE YOUR PASTA!!! Add the pasta and reserved starchy water to the bowl of melted Velveeta and Rotel. Stir well and serve hot. Enjoy!
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