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.
- 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
- 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.
- Pasta/Noodle, Side Dishes
- Serves 4