All you need to do for this 2-step mac and cheese recipe is boil your pasta, then mix in your sauce and cheese for a delicious dish that's ready to go on the table in just 20 minutes!
8 ounces uncooked elbow macaroni
1/2 cup low fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese, such as Velveeta, cubed
Cook the macaroni as directed on the package. Drain well.
Meanwhile, in a large pan, combine the milk, mustard, pepper, and cheese. Cook over medium heat, stirring frequently, until the cheese sauce is smooth.
Remove the pan from the heat and stir in the cooked pasta. Mix well to coat the pasta in the cheese sauce.
Serve hot.
Feel free to mix in some cooked broccoli, ham, or peas for added flavor.
To make it extra creamy, stir in a dollop of cream cheese or sour cream before serving.
If the sauce is too thick, thin it out with a splash of milk.
Elbow macaroni is traditionally used for mac and cheese, but you can also use other short pasta shapes like shells or rotini.
You can use whole milk for a creamier texture, but low-fat milk works well too.
Processed cheese like Velveeta melts smoothly and creates a creamy sauce without the risk of separating.
You can add garlic powder, paprika, cooked bacon, sliced smoked sausages or hot dogs, etc.
Reheat in the microwave in short intervals, stirring in between, or on the stovetop with a splash of milk if it seems dry.
You can prepare the cheese sauce in advance and reheat it when ready to mix with freshly cooked pasta for a quick meal.
Store in an airtight container in the refrigerator for up to 3-4 days, but note that the pasta may absorb more sauce over time.
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