Description
A quick and creamy macaroni and cheese recipe cooked on the stovetop for a comforting meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional: 1/4 teaspoon garlic powder
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Reduce heat to low and add the shredded cheddar cheese, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce, stirring to combine. Season with salt, pepper, and garlic powder if using.
- Cook for an additional 2-3 minutes until everything is heated through. Serve immediately.
Notes
For a creamier texture, use whole milk or add a splash of heavy cream. This recipe serves best fresh but can be reheated.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 40g
- Protein: 18g