Karina Sharma
Macaroni, butter, flour, milk, cheddar cheese, queso dip, salt, and pepper.
Boil the elbow macaroni according to the package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the flour and whisk continuously for about 1 minute until it forms a smooth paste.
Slowly add milk to the roux, stirring constantly until it thickens. Stir in the shredded cheddar cheese until smooth and melted.
Stir in the creamy queso dip for that extra cheesy flavor. Mix until fully combined.
Serve hot with a side of your favorite dip or salad.