Velveeta Mac and Cheese

Ingredients

• 1 8-ounce package (226g) uncooked macaroni
• 3 tablespoons (43g) unsalted butter
• 3 tablespoons (23g) flour
• 2½ cups (590ml) milk
• 1 tablespoon (6g) onion powder
• 1 tablespoon (5g) garlic powder
• ½-1 teaspoon (2-4g) Creole seasoning ((optional))
• 16 ounces (450g) Velveeta cheese, (diced)
• 8 ounces (230g) sharp white cheddar cheese
, (grated and divided )
• salt and pepper to taste

Steps

1. 1

   Bring a large pot of water to a boil, add a spoonful of salt, and cook the macaroni to al dente according to package instructions. Drain it in a colander and set aside.

2. 2

   Melt butter in a large skillet over medium heat. Whisk in the flour as soon as it melts and continue whisking for about a minute until it's a light tan color.

3. 3

   Slowly add milk, whisking as you go so no lumps form. Simmer for 3-5 minutes until mixture slightly thickens. Then turn off the heat.

4. 4

   Spread the Velveeta and ¾ of the cheddar cheese over the gravy in the skillet. Stir until thoroughly mixed.

5. 5

   Stir in the onion, garlic powder, pepper, and Creole seasoning (if using). Continue stirring until everything's melted, evenly combined, and smooth.

6. 6

   Add the pasta and mix until thoroughly combined, ensuring the sauce coats every macaroni. Adjust seasonings to taste.

7. 7

   Transfer the pasta mixture into a lightly greased 4-quart casserole dish. Top with the remaining cheese.

8. 8

   Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Avoid overcooking so your mac and cheese doesn't dry out.

9. 9

   Optional: Add some breadcrumbs and lightly broil the casserole for 1-2 minutes for an extra golden top.

10. 10

    Sprinkle with chopped parsley and more cheese if desired. Let it rest for 5-10 minutes and serve hot.