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Velveeta lovers, this one’s for you 
Creamy dips, cheesy dinners, and all the melty goodness in one delicious lineup. Which recipe are you making first?
Ingredients
Cheese Dip
1 pound Velveeta cheese
½ can diced tomatoes with green chilies
3 ounces of diced green chilies Crockpot Mac and Cheese
16 ounces elbow macaroni
5 tablespoons salted butter, melted (2.5 ounces)
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
16 ounces Velveeta original melted cheese, cut into cubes
2 cups freshly shredded mild cheddar cheese
2 ½ cups whole milk, room temperature
12 ounces evaporated milk Taco Macaroni
12 ounces Velveeta shells and cheese, you can use a generic version (340-gram)
1 pound lean ground beef, I used 80/20
1 ounce mild taco seasoning, I used Great Value brand but you can use your favorite brand (28-gram)
⅔ cup water
10 ounces mild diced tomatoes and green chilies, do not drain (I used Rotel brand, you can use a generic version) (283 grams)
8 ounces Velveeta processed cheese, cubed (you can use a generic version, but the Velveeta brand is the creamiest) (226.8 grams) Hanky Panky
1 pound hot pork sausage
1 pound ground beef
1 pound Velveeta cheese
½ teaspoon garlic salt
1 teaspoon salt
1 teaspoon oregano
1 teaspoon Worcestershire sauce
rye bread or pumpernickel bread Shells and Cheese
1 pound shells pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2½ cups half & half
1 teaspoon seasoned salt, We used Lowry’s brand
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces original Velveeta cheese, small cubed
8 ounces sharp cheddar-mozzarella blend cheese, shredded (We used Kraft brand)
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