I stole this recipe for Stovetop Ooey Gooey Mac and Cheese from a cookbook called Come On Over. This homemade mac and cheese is easy to make on the stovetop but is way taster than boxed mix. Shredded cheddar cheese and cubed Velveeta are tossed with cornstarch in a bowl. Then in a saucepan evaporated milk and Dijon mustard are whisked together. Next the cheese are added and cooked until melted and sauce is smooth. Cooked pasta is added to the sauce, and crushed crackers are sprinkled on top before serving. This mac and cheese is so tasty it tastes likes a restaurant recipe.

The ingredients for this recipe are: 1 lb fusilli or curly pasta, 2 cups freshly grated sharp cheddar cheese, 8 oz Velveeta cheese, 2 tbsp cornstarch, Two (12 oz) cans evaporated milk, 2 tsp Dijon mustard and 1 cup pulverized crackers

Cube the Velveeta cheese and place in a bowl.

Then shred the cheddar cheese and add to the bowl.

Add the cornstarch to the cheeses and toss to coat.

Set a medium saucepan over low heat. Add the evaporated milk and mustard and whisk until smooth. Then add the cheeses.

Whisk in the cheeses and cook, stirring constantly, for 5 minutes, until all the cheese is melted and the sauce is silky and smooth.

Then add cooked and drained pasta.

Stir until the pasta is coated.

Crush the crackers and sprinkle on top of the pasta.

Scoop out and enjoy!

If you liked this recipe for Stovetop Ooey Gooey Mac and Cheese then you can also try Tini’s Mac and Cheese, Stovetop Mac and Cheese or Macaroni & Cheese (Maccheronial Formaggio).

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Stovetop Ooey Gooey Mac and Cheese

This homemade mac and cheese is easy to make on the stovetop but is way taster than boxed mix. Shredded cheddar cheese and cubed Velveeta are tossed with cornstarch in a bowl. Then in a saucepan evaporated milk and Dijon mustard are whisked together. Next the cheese are added and cooked until melted and sauce is smooth. Cooked pasta is added to the sauce, and crushed crackers are sprinkled on top before serving.

Course Pasta

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 people

Ingredients

• 1 lb fusilli or curly pasta
• 2 cups freshly grated sharp cheddar cheese 8 oz
• 8 oz Velveeta cheese cut into 1 inch cubes
• 2 tbsp cornstarch
• 2 cans (12 oz) evaporated milk
• 2 tsp Dijon mustard
• 1 cup pulverized crackers like Ritz

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package. Drain and return to the pot.
2. In a medium bowl toss the cheeses and the cornstarch together until the cheeses are fully coated.
3. Set a medium saucepan over low heat. Add the evaporated milk and mustard and whisk until smooth. Whisk in the cheeses and cook, stirring constantly, for 5 minutes, until all the cheese is melted and the sauce is silky and smooth.
4. Add the cheese sauce to the pasta and stir until the pasta is coated. Serve in a bowl and top with pulverized crackers.