5-Cheese Macaroni & Cheese
Jennifer Young
A rich, creamy, easy-to-make stovetop macaroni and cheese.
- 1 pound uncooked pasta {I used shells}
- 2 Tbsp butter
- 8 oz Mexican Velveeta
- 4 oz Philadelphia cream cheese
- 1 cup milk
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1 c Kraft 3-Cheese Shredded Cheese
1. Cook pasta according to package directions. DO NOT OVERCOOK. You want it to still be a bit al dente, because it will cook a bit more in the sauce. Drain, but do not rinse.
2. Meanwhile, melt the butter, Velveeta and Philadelphia cream cheese together in a large pot or Dutch oven over medium heat. Slowly whisk in milk until smooth.
3. Add in cumin, chili powder and oregano and stir until smooth. Stir in shredded cheese and stir until melted. Add additional milk if necessary to thin out cheese sauce.
4. Add cooked pasta to pot and mix to thoroughly combine. Heat through and serve immediately.