Prep 10 mins
Cook 20 mins
When I first met my husband, he swore he hated onions. I didn't tell him til he was finnished that there were onions in this dish! They are a family favorite. The onions are what gives this dish it's good flavor. You will want to lick the bowl!
- Chunk potatoes into large pieces and put in sauce pan.
- Add onion and salt.
- Cover with water.
- Cover and boil until a fork goes easily into potatoes.
- Drain all but 2 inches of water from the pan.About 3/4c.
- Add Velveeta.
- Cover and return to burner.
- When mostly melted, stir.
- Top with parsley and pepper.
- Let cool for 5 minutes.The longer they sit the better they are.
- You can't make enough!
- Hope the correction helps.
everyone even my son loved this recipe! Great!
I am only rating this two stars as opposed to one because hubby wasn't opposed to the flavor. I did not have the soupy problem at all, quite the opposite (I'm reviewing after Staci J's recipe edit including how much water to use). I made these EXACTLY as stated, and let them sit for about 15 minutes before serving. Big mistake. These were so thick you couldn't hardly scoop them up, and then they stuck to the fork! The Velveeta was already starting to return to it's "brick" state and the texture was horrible. For over 750 calories, I'm sticking with homemade mac and cheese. These just weren't worth it.
This did indeed turn out very soupy. I think that the problem could possibly be resolved by a more specific description of the size of the potatoes. Also, 2" of water in my saucepan is not going to be the same measure as 2" of water in the next persons. We need to know how many cups of water you reserved. Next time you make it maybe you could drain that 2" off into a measuring cup and add that to your list of ingredients. The flavor however was very good, my kids liked it very much. I used 8 medium to small russets, and it made enough to feed my family for 2 nights and I sent some to the in-laws as well.