Elbow macaroni, unsalted or salted butter, whole milk, all-purpose flour, garlic powder (optional), onion powder (optional), salt and coarse ground black pepper.
INSTRUCTIONS
Cook elbow macaroni according to package instructions.
Drain and set aside.
ACCURATELY MEASURE ALL-PURPOSE FLOUR
Use sifted flour to get an accurate measurement.
Too much flour will make the cheese sauce too thick with
an unpleasant taste.
To get an accurate measurement, do the following:
1. Place sifter over a bowl. Pour 1 cup of all-purpose flour (more than recipe calls for) into the sifter.
2. Sift flour into the bowl. Discard dry particles left in sifter.
3. Use tablespoon (used for measuring) to scoop a pile of flour. Level off with back of knife. Drop into skillet with melted butter.
4. Repeat until you have three tablespoons. Pour remaining flour back into the bag or container.
Melt butter over medium heat. Add 3 tablespoons of all-purpose flour (sifted, spooned and leveled).
Stir together flour and butter over medium heat.
Cook until golden brown in color (7 to 8 minutes).
PREPARE CHEDDAR CHEESE
This recipe calls for 3 cups of shredded cheddar cheese.
Instead of using packaged shredded cheese, I thinly slice an 8-ounce block.
Tastes better and slicing is faster than shredding in my opinion.
Slowly add milk. Stir constantly until smooth and bubbly. Add garlic powder (if using), onion powder (if using), salt and coarse ground black pepper to taste.
Add shredded or sliced cheddar cheese. Stir until melted (7 to 8 minutes).
The Cheese Sauce
If you prefer a thinner sauce, stir in one additional tablespoon of milk. Repeat until satisfied.
STOVE TOP MACARONI AND CHEESE
Turn heat off.
Stir in cooked elbow macaroni until evenly combined.
Serve directly from the skillet or transfer to a serving dish.
ENJOY!
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Stovetop Macaroni and Cheese is an easy to make side dish that's creamy and delicious. Prepare, cook and serve in about 35 minutes. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
1 large saucepan In which to cook the ingredients.
1 wooden spoon For stirring.
Ingredients
1box (8 ounces)elbow macaroni
3tablespoons butter salted or unsalted
3tablespoonsall-purpose floursifted, spooned and leveled
2 cupswhole milk
1/4teaspoongarlic powder (optional)
1/4teaspoononion powder (optional)
salt to taste
coarse ground black pepper to taste
4cupscheddar cheeseshredded or thinly sliced
Instructions
Cook pasta according to package instructions. Drain and set aside.
Melt butter in saucepan over medium heat. Add 3 tablespoons of flour.
Stir constantly until color is golden brown (about 7 to 8 minutes).
Slowly add milk. Stir constantly until smooth and bubbly. Add garlic powder (if using), onion powder (if using), salt and coarse ground black pepper to taste.
If a thinner sauce is preferred, stir in one additional tablespoon of milk. Repeat until satisfied.Â
Add cheddar cheese (shredded or thinly sliced). Stir until melted (2 to 3 minutes).
Turn heat off.
Pour cooked pasta into cheese sauce. Toss until evenly combined.
Transfer to serving dish (optional).
Serve hot!
Notes
Store leftovers in a container with a tight lid. Refrigerate for up to 4 days. Â
