Homemade Kraft-Style Stove-Top Mac and Cheese Recipe

Ingredients

1 1/2 cups small pasta shells
1 1/2 cups large pasta shells
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
salt
freshly ground black pepper

Directions

Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.

1. In a large saucepan of boiled water, cook the pasta shells until al dente, 8-10 minutes. Drain in a colander.
2. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
3. Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes.
4. Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined and
5. Season with the mustard, hot sauce, salt and pepper.
6. Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.

Serves 4.

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