Two-Step Macaroni and Cheese
- 1/2 C. low-fat milk
- 1/4 tsp. dry mustard
- 1/4 tsp. black pepper
- 6 oz. processed cheese (such as Velveeta), cubed
- 4 C. hot cooked elbow macaroni (about 8 oz. uncooked pasta)
Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.
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