Kraft-Style Stove-Top Mac and Cheese

By Katie Sweeney

To ensure a smooth, rich texture, I combined Velveeta — what can I say, it's a guilty pleasure! — 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.

The Details
YieldServes 4

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

    INSTRUCTIONS

    1. In a large pot of salted boiling water, cook the macaroni according to the directions on the label or until al dente. Drain.

    2. 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.