Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese
Serves 8
Makes 6 to 8 servings
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  1. 1/4 cup butter
  2. 1 cup minced onion
  3. 1/3 cup all-purpose flour
  4. 4 cups milk
  5. 1 (16-ounce) package pasteurized cheese product, cubed*
  6. 3 cups shredded Monterey Jack cheese
  7. 2 tablespoons minced fresh parsley
  8. 1/2 teaspoon powdered mustard
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground black pepper
  11. 1 (16-ounce) package cavatappi pasta, cooked according to package directions
  12. Garnish: crumbled cooked bacon
  1. In a large Dutch oven, melt butter over medium heat. Add onion, and cook for 6 to 8 minutes or until tender. Add flour; cook, stirring constantly, for 2 minutes. Gradually add milk, and cook, stirring occasionally, until thickened and bubbly.
  2. Add cubed cheese, Monterey Jack Cheese, parsley, dry mustard, salt, and pepper; cook over low heat, stirring constantly until cheese is melted and mixture is smooth.
  3. Add cooked pasta, stirring gently to combine. Garnish with bacon, if desired.
  1. *We used Velveeta.
Paula Deen Magazine