Tuesday, May 10, 2011

Four Cheese No Bake Macaroni and Cheese

I am trying to use up to prepare for our move what we have so I am getting creative.  We have no box mac n cheese so I decided to do stove top homemade.  It was pretty easy and so creamy and really tasty.  The sharp and parmesan cheeses add the bite and the velvetta and cream cheese make it super creamy. We ate some and had some apple slices and viola!  we had lunch! It took maybe 5 minutes longer than box mix would have taken and that was because the pasta took longer.
A great quick lunch or even dinner in a pinch.


  • Box of elbows or spiral pasta
  • 1 1/2 cups milk divided
  • 3 TBSP flour
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup cubed velvetta
  • 2 oz. reduced fat cream cheese
  • 1 cup shredded  extra sharp cheddar cheese 
  • 1/4 cup parmesan cheese


Cook pasta according to directions.  Meanwhile, in a medium saucepan, over med low heat, heat 1 cup milk.  Whisk together remaining milk, flour, dry mustard, onion and garlic powder and add to saucepan.  Whisk milk constantly to avoid sticking. When milk begins to thicken, add cheeses to milk and whisk until all the cheeses are melted.  Cheese sauce will burn if you don't mix constantly.  Drain pasta and pour cheese sauce over.  Stir and let sit for a few minutes if needs to thicken.  If it is too thick, add a splash of milk.  Enjoy! (We had some cheese sauce left over too...  maybe a topper for broccoli?) Can add some toasted bread crumbs or some salsa for a kick!  Add a TBSP of milk if reheating from leftovers and stir well.

1 comment:

  1. Sounds so delicious. And easy too. I gotta try this.