How to make Creamy Stove top Macaroni and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is a budget-friendly alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, and a cornstarch mixture can mimic creaminess.

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: generic pasta

Whole wheat pasta adds fiber while generic options are often cheaper.

Boil salted water in a large pot.

Add 1 pound of rotini noodles to the boiling water and stir.

Cook noodles for 11 minutes for al dente texture.

Open the Velveeta cheese and set aside about 1/2 pound for later use.

Shred 1 cup of medium cheddar cheese and set aside.

Shred 1 cup of gouda cheese and set aside.

Shred 1 cup of colby jack cheese and set aside.

Open 4 ounces of cream cheese and set aside for later use.

Melt 1 stick of salted butter in a saucepan.

Add 1/2 cup of all-purpose flour to the melted butter and cook for 4 minutes to form a roux.

If the roux looks too thick, add 2 more tablespoons of butter to achieve the desired consistency.

Gradually add carnation milk to the roux while stirring until smooth.

Add the shredded cheeses (Velveeta, cheddar, gouda, colby jack) and cream cheese to the roux and stir until melted and creamy.

Season the cheese sauce with dried mustard, paprika, parsley flakes, onion powder, garlic powder, black pepper, salt, and a dash of hot sauce.

Combine the cooked rotini noodles with the cheese sauce and stir until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens