Stove Top Mac and Cheese Worth Eating

By RoketJSquerl

Hey, notice something about this recipe? It relies on weight to get the proportions right. You cheapskates without a scale just need to pony up (you don't really trust the graduations on the side of the Velveeta wrapper do you?).

Ingredients

• 8 oz elbow macaroni (About 2 cups dry.)
• 1 Tbsp Kosher salt For the pasta water, NOT the sauce!
• 2 fluid oz buttermilk (That's a quarter cup.)
• 2 fluid oz milk Plus a little more if you need to adjust consistency; 2% is acceptable.
• 4 oz Velveeta Cubed into 1 inch pieces.
• 4 oz Colby-Jack cheese Grated (about 1 cup).
• 1/2 tsp onion powder
• 1/8 tsp white pepper
• 1/8 tsp Kosher salt (If needed.)

Details

Preparation time 10mins
Cooking time 25mins
Adapted from somethingedible.com

Preparation

Step 1

Instructions: Fill a 4 quart pot three-quarters full of water and bring to a boil. Add the Tbsp of salt, return to a boil and add the macaroni. Boil over high heat for 6 minutes or until pasta is al-dente.

Drain the pasta in a colander and return the empty pot to the burner with the heat off. To the pot, add buttermilk, milk, Velveeta, Colby-Jack, onion powder, and white pepper and top with the drained macaroni (no stirring yet).

Lid up and let rest for 5 minutes before stirring to integrate. Taste to see if the additional salt is needed, and adjust consistency with more milk if necessary. Serve immediately.