Stovetop Mac n’ Cheese
I wasn’t planning on doing a post/tutorial on mac n’ cheese since there are so many recipes out there, but my Instagram friend’s have been requesting this for quite some time, so….here it is!
I don’t make this often, because well…it’s pretty bad for you. A ton of cheese, and a bit of velveeta, isn’t exactly good for your waistline, lol.
This mac n’ cheese recipe is a staple in my home, and if you love good ol’ comfort food, then you’ve come to the right spot!
3/4 pound of elbow macaroni (cooked al dente, according to the packaging)
4 Tablespoons of unsalted butter
4 Tablespoons of all purpose flour
8 ounces of Velveeta, cubed
4 ounces of freshly grated monterrey jack
4 ounces of freshly grated sharp cheddar
2 1/2 cups of milk
pinch of salt
1/4 tsp of ground mustard
black pepper to taste
onion powder to taste
1. In a large pot of boiling water, add some salt and throw in your elbow macaroni. Cook al dente, drain well, and set aside.
2. Have your flour ready, and set to the side.
3. Into your pot or large skillet, add in your butter. Turn the heat to medium. Once butter has almost fully melted, dump in your flour all at once and whisk for 3-4 minutes, until you’ve cooked all the flour taste out.
4. Slowly, pour in your milk, whisking constantly, until thickened to liking. If you like more of a “sauce” then you don’t want the milk mixture too thick.
5. Once thickened, add in your cubed velveeta. Season with black pepper, onion powder, and ground mustard. Depending on what type of cheese you are using, you should add the salt last.
6. When your velveeta has fully melted, add in your monterrey jack and sharp cheddar cheese. Turn off heat, and whisk until smooth. Taste check for seasoning. Add salt if needed.
7. Add in your drained macaroni, toss to coat, and serve immediately.