The BEST stovetop mac and cheese -- creamy, delicious, and easy! Once you make it you will never settle for the boxed stuff again!
Ingredients
4cupselbow macaroni
2Tablespoonsbutter
1/4cupall-purpose flour
1 1/2 to 2cupswhole milk
1teaspoononion powder
1teaspoonmustard powder
1teaspoonwhite pepper
1/2teaspoonsalt
1cupcheddar cheeseshredded
1/3cupParmesan cheeseshredded
4ounceVelvettacubed
Instructions
Cook the elbow macaroni al dente according to package directions. Drain well and set aside.
Meanwhile, melt butter in a large saucepan over medium heat. Add flour, onion powder, mustard powder, salt, and pepper; whisk until combined. Stir in 1 1/2 cups of milk and cook for 2 minutes, stirring often.
Stir in the cheddar and Parmesan cheese. Cook, stirring often, until the cheeses are melted and fully incorporated into the milk mixture, about 3-5 minutes.
Add the Velvetta. Stir occasionally until the Velvetta is fully melted and the sauce is smooth and consistent. If needed, add up to an additional 1/2 cup of milk to thin out the sauce to personal preference.
Pour the cheese sauce over the macaroni and stir to coat. Serve hot.
Notes
This recipe can be easily doubled by simply doubling all ingredients.