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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.