Creamy Two-Cheese Macaroni

Creamy Two-Cheese Macaroni
Photo by Becky Luigart-Stayner


  • 6 ounces light processed cheese, cubed (such as Velveeta Light)
  • 1 cup (4 ounces) shredded extra-sharp cheddar cheese, divided
  • 2 ½ cups 1% low-fat milk
  • ¼ cup all-purpose flour
  • Cooking spray
  • 6 cups hot cooked elbow macaroni (about 3 cups uncooked)
  • ¼ teaspoon salt

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup, and level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and proce...

View full recipe at My Recipes


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