Velveeta Cheese Spaghetti Recipe

Introduction

Ingredients

• 1 pound spaghetti noodles
• 1 block (16 ounces) Velveeta cheese
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/2 cup milk
• 3 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook until al dente, about 8-10 minutes. Drain and set aside.
2. While the noodles are cooking, cut the Velveeta cheese into small cubes and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the garlic powder and onion powder and cook for 1-2 minutes, stirring constantly.
4. Add the diced tomatoes to the saucepan and cook for another 1-2 minutes.
5. Reduce the heat to low and add the milk and Velveeta cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked spaghetti noodles to the saucepan and toss to coat with the cheese sauce.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

Nutrition

• Calories: 470
• Protein: 18g
• Fat: 17g
• Carbohydrates: 63g
• Fiber: 3g
• Sugar: 8g
• Sodium: 890mg

Tips and Tricks

• Be sure to drain the diced tomatoes before adding them to the saucepan. This will prevent the sauce from becoming too watery.
• If you prefer a thinner sauce, you can add more milk to the saucepan until you reach your desired consistency.
• To make this recipe even faster, you can use pre-shredded Velveeta cheese instead of cutting it into cubes.
• If you're looking to add some extra flavor to the dish, try topping it with some grated Parmesan cheese or chopped fresh herbs like parsley or basil.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or reheat on the stove over low heat until heated through.

Conclusion