Homemade Macaroni & Cheese Easy & Delicious ​⁠​⁠@ourforeverfarm - #threeriverschallenge

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.

Fill a saucepan with 1 quart of water and add another half quart, totaling 1.5 quarts of water.

Place the saucepan on the stove to bring the water to a boiling point.

Add a little bit of butter to the boiling water to prevent the noodles from sticking together.

Once the water is at a full rolling boil, add 2 cups of elbow macaroni, and if needed, add more until you reach 2.5 cups.

Stir the macaroni once to ensure it doesn't stick to the bottom of the pan.

Turn the heat down to medium-low after the macaroni is about halfway done, keeping some water in the pan.

Cut the butter into pieces and have it ready to add to the pan.

Slice the Velveeta cheese into chunks to prepare for melting into the sauce.

Add the butter to the macaroni and let it melt, then slowly add the cheese in chunks while keeping the water boiling.

After about 10 minutes of cooking, stir in salt and pepper to taste, ensuring the cheese is melted and the macaroni is cooked.

Turn off the heat but leave the pan on the stove to allow the macaroni and cheese to thicken as it sits for about 10 minutes without covering it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens