Kittencal's Creamy Macaroni And Cheese

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 cups uncooked elbow macaroni (for a thicker texture increase the pasta to 5 cups or a little more)
• 4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
• 2 large garlic cloves, minced garlic (optional if you are a garlic lover then add in)
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons flour
• 3 cups half-and-half cream (or use milk or 1-1/2 cups each)
• 1 1/2 cups old shredded cheddar cheese
• 1 (16 ounce) package velveeta cheese (cut into small cubes)
• salt & freshly ground black pepper (to taste)
• 1/2 cup grated parmesan cheese (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease a medium casserole dish.
• 3 cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.
• 4 place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.
• 5 melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.
• 6 add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.
• 7 add in flour and stir for 1 minute.
• 8 slowly add cream and cook stirring constantly over medium until bubbly and thickened.
• 9 reduce heat and add in both cheeses; mix until melted and smooth.
• 10 season with salt and black pepper to taste.
• 11 add in the cooked pasta and toss to combine.
• 12 transfer to baking dish.
• 13 sprinkle with parmesan cheese.
• 14 bake 350 degrees f for about 20-25 minutes.