In a non-stick sauce pan melt Velveeta, milk and butter in low heat. Optional garlic powder. Mix it constantly.
In an other pan boil chicken stock and risotto rice. Follow the risotto package cooking information. Usually its 2 cups of stock to 1 cup risotto. Salt & white pepper.
After Risotto is cooked and cheese sauce is ready, combine the two together. It tastes better than regular Mac & Cheese. For adult version you can add white wine and heavy cream to your risotto.
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