Barely Baked 3-Cheese Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A yummy combination of cheeses makes this macaroni and cheese rich and creamy. This is a great summertime recipe since you only bake it for a few minutes in a NON-preheated oven. Ingredients:
8 ounces elbow macaroni |
2 tablespoons butter |
1 tablespoon flour |
1 1/2 cups milk, plus 1/2 cup if needed later |
1/2 teaspoon prepared mustard |
1/2 teaspoon seasoning salt |
1/2 tablespoon dried parsley flakes |
1/2 teaspoon garlic powder (optional) |
2 ounces cream cheese, cubed (i use neufchatel cream cheese as it's lighter) |
3 ounces velveeta cheese, cubed (or any brand processed cheese spread) |
3 ounces shredded sharp cheddar cheese |
2 -3 dashes paprika |
Directions:
1. Boil salted water to a full rolling boil and then add macaroni.
2. In an oven-proof skillet, melt butter on the stove at medium heat and then whisk in flour, cooking for about a minute.
3. Add milk and continue heating for 2-3 minutes.
4. Add mustard, seasoning salt, parsley flakes, and garlic powder (if you choose to use it).
5. Add cream cheese and whisk until cream cheese has melted.
6. Add Velveeta and whisk until melted.
7. If necessary, add up to an additional 1/2 cup milk in small batches to reach the desired consistency of cheese sauce.
8. Drain macaroni and add to skillet, tossing it in the cheese sauce.
9. Top with shredded cheddar cheese.
10. Set oven to 350 degrees and place skillet on center rack.
11. Bake for 5-7 minutes (just long enough to melt the top layer of cheddar cheese).
12. Remove and sprinkle with paprika.
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