Creamy Stovetop Mac 'n' Cheese That's Even More Comforting Than Kraft

When I was little, my favorite meal was Kraft macaroni and cheese with slices of Ball Park hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes find myself craving a bowl of creamy stovetop mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac.

Surprisingly, it's very quick and easy to put together, and the resulting dish is comforting and nostalgic yet a little bit higher-brow. To ensure a smooth, rich texture, I combined Velveeta — what can I say, it's a guilty pleasure [1]! — with a good-quality, extrasharp cheddar. The mixture works wonderfully, and from now on instead of reaching for a box, I'll reach for this recipe.

Kraft-Style Stove-Top Mac and Cheese

From POPSUGAR Food

Ingredients

Kosher salt
3 cups macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 3/4 cups (5 1/4 ounces) grated extrasharp cheddar cheese
4 ounces Velveeta, diced
Scant 1/2 teaspoon dry mustard
Scant 1/4 teaspoon cayenne

Directions

In a large pot of salted boiling water, cook the macaroni according to the directions on the label or until al dente. Drain.
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes. Turn the heat to low, and add the cheddar and Velveeta in handfuls, whisking to melt. Stir until all the cheese is combined, and season with the mustard, cayenne, and 1/2 teaspoon salt, or to taste. Add the cooked pasta, and stir well to coat all of the pasta with the sauce. Enjoy immediately.

Information

Category: Pasta/Noodle, Side Dishes
Cuisine: Italian
Yield: Serves 4