Description
Indulge in this creamy, cheesy, and comforting stove top mac and cheese that you can whip up in just 30 minutes. Perfect for busy weeknights!
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or low-fat)
- 3 cups sharp cheddar cheese, shredded
- Salt and pepper to taste
- 1 teaspoon garlic powder
Instructions
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
- 2. Melt the Butter: In the same pot over medium heat, melt the unsalted butter.
- 3. Create the Roux: Once melted, sprinkle in the all-purpose flour while whisking continuously until it turns light golden brown, about one minute.
- 4. Add Milk: Gradually pour in the milk while whisking to avoid lumps. Bring to a gentle simmer until slightly thickened.
- 5. Stir in Cheese: Remove from heat and mix in the shredded cheddar cheese until completely melted.
- 6. Combine with Pasta: Fold the cooked macaroni into the cheese sauce until every noodle is coated. Serve immediately!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg