Description
Indulge in creamy, dreamy stovetop mac and cheese that’s both quick to prepare and incredibly satisfying. Perfect for cozy dinners or spontaneous cravings!
Ingredients
Scale
- 1 cup elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk (or plant-based milk)
- 1 ½ cups shredded aged cheddar cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make the Roux: In the same pot, melt the butter over medium heat. Sprinkle in the flour and stir constantly for about 2 minutes until a paste-like roux forms.
- Add Milk: Gradually whisk in the milk until smooth. Continue stirring until bubbling gently and slightly thickened, approximately 5 minutes.
- Stir in Cheese: Remove from heat and gradually add the shredded cheddar cheese while stirring continuously until fully melted and creamy.
- Combine with Pasta: Return the drained macaroni to the pot and mix thoroughly with the cheese sauce until well-coated.
- Serve: Transfer servings onto plates or serve directly from the pot. Optionally garnish with herbs or extra cheese.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430
- Sugar: 7g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
Keywords: - For extra creaminess, consider mixing cheddar with mozzarella. - Avoid overcooking pasta; it should remain al dente as it will continue cooking in the sauce. - Add spices like paprika or mustard powder for an extra kick.