This is a no bake, one pot recipe that my kids think is the best! For a special surprise, add a 15 ounce can of well drained regular diced, or my favorite, fire roasted tomatoes at the very end. You can broil this for a few minutes if you like the browned cheese look. Will lose it's creaminess if left to sit or is reheated, but still tastes great.

Ingredients

8 serv.

elbow macaroni↗1 lb
butter↗4 tablespoons
flour↗3 tablespoons
salt↗1⁄2 teaspoon
dry mustard1⁄2 teaspoon
black pepper↗1⁄4 teaspoon
milk↗2 cups
cheddar cheese↗1 1⁄2 cups
smoked provolone cheese (3 slices)↗3 ounces

Step-by-step instructions

1
Boil macaroni until tender.
2
Tear provolone in pieces and set aside.
3
Mix flour, salt, mustard, and pepper and set aside.
4
Once macaroni is in colander, melt butter in pot.
5
Add flour mix and cook for a minute or so.
6
Add milk and bring to a boil.
7
Add cheeses and stir until smooth.
8
Add macaroni back into the pot and stir. Serve immediately.

Source: food.com

Original recipe ↗

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