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.
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.