Ingredients
1 lb elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (preferably whole milk)
1 lb Velveeta cheese, cubed
Salt and pepper to taste
Optional: paprika or garlic powder for added flavor
Instructions
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Cook the macaroni according to package instructions until al dente. Drain and set aside.
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to form a roux.
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Gradually add milk while whisking to avoid lumps.
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Cook until the sauce thickens slightly (about 3–5 minutes).
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Stir in Velveeta cubes and mix until fully melted and creamy.
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Season with salt, pepper, and optional spices.
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Fold in the cooked macaroni until evenly coated.
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Serve warm and enjoy!
Notes
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For a deeper flavor, add a pinch of mustard powder or cayenne.
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Use shell or rotini pasta for more cheese-holding power.
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Add steamed broccoli or cooked bacon for extra richness.
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To make it a baked version, transfer to a casserole dish, top with breadcrumbs or cheese, and bake at 375°F (190°C) for 20 minutes.
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Reheat gently with a splash of milk to bring back creaminess.
- Prep Time: 10minutes
- Cook Time: 15-20minutes