Categories: Pasta

Ingredients

• 6 tbsp. unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, room temp
• 2 cups shredded extra-sharp Cheddar cheese
• 4 oz. Velveeta, cubed
• 2 tbsp. hot sauce
• 2 1/4 tsp kosher salt
• 1 tsp ground mustard
• 1/4 tsp paprika
• 1/4 tsp dry nutmeg
• 1/4 tsp black pepper
• 16 oz. large elbow macaroni, cooked as directed
• Garnish: paprika

Directions

1. In a large Dutch oven, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Gradually whisk in milk; bring to a boil over medium heat, whisking constantly. Remove from heat; gradually whisk in all cheese until melted and smooth. Whisk in hot sauce, salt, mustard, paprika, nutmeg, and pepper. Stir in pasta until well combined. Garnish with paprika. Serve immediately.

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