Barely Baked 3-Cheese Macaroni and Cheese

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. 1

   Boil salted water to a full rolling boil and then add macaroni.

2. 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. 3

   Add milk and continue heating for 2-3 minutes.

4. 4

   Add mustard, seasoning salt, parsley flakes, and garlic powder (if you choose to use it).

5. 5

   Add cream cheese and whisk until cream cheese has melted.

6. 6

   Add Velveeta and whisk until melted.

7. 7

   If necessary, add up to an additional 1/2 cup milk in small batches to reach the desired consistency of cheese sauce.

8. 8

   Drain macaroni and add to skillet, tossing it in the cheese sauce.

9. 9

   Top with shredded cheddar cheese.

10. 10

    Set oven to 350 degrees and place skillet on center rack.

11. 11

    Bake for 5-7 minutes (just long enough to melt the top layer of cheddar cheese).

12. 12

    Remove and sprinkle with paprika.