Velveeta Down-Home Macaroni and Cheese

From Kraftfoods.com
Makes one 2-quart casserole

1. Melt 3 TBSP butter in medium saucepan on medium heat. Whisk in 1/4 cup flour; cook 2 minutes stirring constantly. Gradually stir in 1 cup milk; cook until mixture boils and thickens, stirring constantly. Add 1/2 lb. (8 oz.) Velveeta cheese (cut into cubes); cook 3 minutes or util melted, stirring frequently.

2. Stir. in 2 cups cooked elbow macaroni. Spoon into 2 quart casserole lightly sprayed; sprinkle with 1/2 cup shredded cheddar cheese. Melt 1 TBSP butter; toss with 6 Ritz crackers crushed and sprinkle over casserole (I just omitted the butter and sprinkled the macaroni and cheese with Italian breadcrumbs).

Bake 20 minutes at 350 degrees or until heated through.

*This is a nice and cheesy meal, but less cheesy than the one on the Velveeta package.

Velveeta Tex-Mex Chicken & Rice

From Mexican Fiesta p. 96
Makes 4 servings

4 small boneless, skinless chicken breast halves (about 1 pound)
1 can (15 ounces) pinto beans, drained, or 1/2 cups cooked pinto beans
1 can (14 1/2 ounces) chicken broth
1 cup Salsa
2 cups Minute Rice, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up

1. Spray large skillet with no stick cooking spray. Add chicken; cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add beans, broth, and salsa to skillet; stir. Bring to boil.
3. Stir in rice and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.

Velveeta Spicy Southwest Corn Cheese Soup

From Mexican Fiesta p. 44
Makes 4 cups

1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro

1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.

*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.

Velveeta Salsa Dip

From Mexican Fiesta p. 30
Makes 3 cups

1 pound (16 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 cup Salsa

Microwave Velveeta and salsa in 1 1/2-quart microwaveable bowl on HIGH 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips or cut up vegetables.