Stovetop Macaroni and Cheese
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.
Servings: 6 servings
Calories: 485kcal
Cost: $15
Equipment
- 1 large saucepan In which to cook the ingredients.
- 1 wooden spoon For stirring.
Ingredients
- 1 box (8 ounces) elbow macaroni
- 3 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour sifted, spooned and leveled
- 2 cups whole milk
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- salt to taste
- coarse ground black pepper to taste
- 4 cups cheddar cheese shredded 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.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 6g | Protein: 26g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 728mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1182IU | Vitamin C: 1mg | Calcium: 724mg | Iron: 1mg