Barely Baked 3-Cheese Macaroni and Cheese Recipe #380385
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.
by CookETC
25 min | 5 min prep
SERVES 4 -6
- 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
- Boil salted water to a full rolling boil and then add macaroni.
- In an oven-proof skillet, melt butter on the stove at medium heat and then whisk in flour, cooking for about a minute.
- Add milk and continue heating for 2-3 minutes.
- Add mustard, seasoning salt, parsley flakes, and garlic powder (if you choose to use it).
- Add cream cheese and whisk until cream cheese has melted.
- Add Velveeta and whisk until melted.
- If necessary, add up to an additional 1/2 cup milk in small batches to reach the desired consistency of cheese sauce.
- Drain macaroni and add to skillet, tossing it in the cheese sauce.
- Top with shredded cheddar cheese.
- Set oven to 350 degrees and place skillet on center rack.
- Bake for 5-7 minutes (just long enough to melt the top layer of cheddar cheese).
- Remove and sprinkle with paprika.
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5 stars