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- Preparing Time: 20 minutes
- Total Time: -
- Served Person: 8
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1 teaspoon mustard powder
- 1/2 cup shredded cheddar cheese
- 3 cups half-and-half
- salt and ground black pepper to taste
- 2 teaspoons all-purpose flour
- 1 clove garlic, minced
- 1/2 cup shredded parmesan cheese
- 8 ounces processed cheese (such as velveeta®)
- 1 pound cooked elbow macaroni
- Carbohydrate 25.2
- Cholesterol 77
- Fat 26.7
- Protein 15.9
- Sodium 499
- Calories 403 calories;
Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted. Pour cheese sauce over cooked pasta; stir well to combine.
