Classic Creamy Macaroni and Cheese

• 12 ounces, weight Dry Macaroni Elbows
• 3 Tablespoons Butter
• 16 ounces, weight Velveeta
• 6 slices Easy Melt American Cheese
• 6 ounces, weight Plain Yogurt
• 3 Tablespoons Grated Parmesan
• 1 teaspoon Dry Ground Mustard
• 1/4 teaspoons Onion Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 Tablespoons Whole Milk, Heavy Whipping Cream, Or Half-and-half (use Up To Double This Amount If Needed)

1. Cook the macaroni according to the directions on the package.
2. When done pour into a colander to drain off the water.
3. Then put the macaroni back in the pot and stir in about 3 tablespoons of butter to prevent sticking.
4. Set aside.
5. Cut the Velveeta into cubes so it melts quicker.
6. Take the sliced cheese and quarter each slice.
7. In a medium-sized, non-stick saucepan combine the yogurt, Velveeta cubes and cheese slices.
8. Add the Parmesan, ground mustard and onion powder.
9. Add salt and pepper to suit your taste.
10. The measurements listed in the recipe are how I made mine.
11. Heat the mixture gradually to prevent the cheese from sticking or burning.
12. When there are no more lumps, pour the sauce over the pasta.
13. Stir in 2-4 tablespoons of half-and-half/whole milk/heavy whipping cream to make it extra creamy, and to promote overall deliciousness.
14. At this point, I like to set the pot back on the burner, on low heat, to let it heat up again.
15. Macaroni and cheese is always best served warm.

macaroni elbows, butter, weight velveeta, american cheese, yogurt, parmesan, ground mustard, onion powder, salt, pepper, milk

Taken from tastykitchen.com/recipes/main-courses/classic-creamy-macaroni-and-cheese/ (may not work)