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elbow macaroni butter flour milk mustard salt parsley flakes garlic cream cheese Velveeta cheese Cheddar cheese paprika
Viewed: 67 - Published at: 7 years agoIngredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 1 tablespoon flour
- 1 12 cups milk, plus 1/2 cup if needed later
- 12 teaspoon prepared mustard
- 12 teaspoon seasoning salt
- 12 tablespoon dried parsley flakes
- 12 teaspoon garlic powder (optional)
- 2 ounces cream cheese, cubed (I use neufchatel cream cheese as it's lighter)
- 3 ounces Velveeta cheese, cubed (or any brand processed cheese spread)
- 3 ounces shredded sharp cheddar cheese
- 2 -3 dashes paprika
Method
- Boil salted water to a full rolling boil and then add macaroni.
- In an oven-proof skillet, melt butter on the stove at medium heat and then whisk in flour, cooking for about a minute.
- Add milk and continue heating for 2-3 minutes.
- Add mustard, seasoning salt, parsley flakes, and garlic powder (if you choose to use it).
- Add cream cheese and whisk until cream cheese has melted.
- Add Velveeta and whisk until melted.
- If necessary, add up to an additional 1/2 cup milk in small batches to reach the desired consistency of cheese sauce.
- Drain macaroni and add to skillet, tossing it in the cheese sauce.
- Top with shredded cheddar cheese.
- Set oven to 350 degrees and place skillet on center rack.
- Bake for 5-7 minutes (just long enough to melt the top layer of cheddar cheese).
- Remove and sprinkle with paprika.
