White Mac and Cheese
Creamy white cheddar macaroni and cheese that it will be hard to stop eating. Oh, and it’s quick and easy on the stovetop too!!
Ingredients
- 4 c elbow noodles uncooked
- 2 tbsp butter
- ¼ c flour
- 1 ½ - 2 c whole milk
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp white pepper
- 1 c white cheddar cheese shredded
- 1 c mozzarella cheese
- ½ c parmesan cheese shredded
- 4 oz Velveeta Queso Blanco cheese cubed (half a package)
Instructions
- Prepare the elbow macaroni according to package directions. Do not rinse the noodles after draining.
- Meanwhile, prepare the cheese sauce.
- In a large saucepan over medium-heat, melt the butter.
- Whisk the flour into the melted butter and then whisk in 1 ½ cups of the milk.
- Cook for 2 minutes, then add the onion powder, mustard powder, and white pepper.
- Whisk in the cheddar, mozzarella, and Parmesan cheese and continue to heat and stir until the cheeses appear melted and fully incorporated into the milk mixture, about 3-5 minutes.
- Cut the Velveeta into cubes and then add to the milk mixture. Stir occasionally until the Velveeta is fully melted and the mixture is smooth and consistent.
- Pour the cheese mixture over the cooked, drained noodles, and stir to coat.*If needed, add the remaining ½ cup of milk to thin out the sauce to personal preference.*
- Taste and adjust the seasonings, as desired.
Tried this recipe?Let us know how it was!