Prep time: 10 mins | Cook time: 20 mins | Servings: 6
Easy Mac and Cheese made on a stovetop in less than twenty minutes. Creamy and smooth, and oh-so-delicious! No wonder the kids are obsessed!
INGREDIENTS
water
1 tablespoon salt
12 oz. dried elbow macaroni noodles
CHEESE SAUCE:
3 tablespoons unsalted butter
¼ c. all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard
¼ teaspoon ground white pepper
2 ½ c. milk, whole
6 oz. sharp cheddar cheese, shredded
2 oz. fresh Parmesan cheese, shredded
2 oz. cream cheese
HOW TO MAKE STOVETOP MAC AND CHEESE
Step 1: Over medium heat, bring a medium-size pot of water to a boil and stir in a tbsp salt. Once boiling, add the macaroni noodles and cook for about 5 minutes until al dente.
Step 2: After the noodles are cooked, strain and rinse with cold water, then set aside.
Step 3: Melt the butter in a large pot over medium heat. Once the butter has melted, stir in the flour.
Step 4: Stir in the seasonings and continue to cook for another 3 to 5 minutes.
Step 5: Into the pot, pour in the milk, whisk to combine and cook for 5 to 7 minutes more at just below a simmer, stirring occasionally. At this point, the sauce has thickened.
Step 6: Take away from the heat, then quickly stir in the cheeses until melted. Now, add the cream cheese and stir until completely melted.
Step 7: To the cheese sauce, add the cooked macaroni noodles and toss to coat.
Step 8: Enjoy warm!
NOTES:
Place any leftover in a sealed container and store in the fridge for up to 3 to 5 days. To reheat, transfer in a heat-safe container and microwave. Or heat in a small saucepan over low/medium heat.
Store in a freezer-safe container and place in the freezer for up to 1 to 2 months for better results. To reheat, thaw in the fridge overnight and heat in a saucepan over low/medium heat.
NUTRITION FACTS:
Serving: 1g, Calories: 281kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated fat: 13g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 753IU | Calcium: 330mg | Iron: 1mg
Ingredients
- water
- 1 tablespoon salt
- 12 oz. dried elbow macaroni noodles
- CHEESE SAUCE:
- 3 tablespoons unsalted butter
- ¼ c. all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground mustard
- ¼ teaspoon ground white pepper
- 2 ½ c. milk, whole
- 6 oz. sharp cheddar cheese, shredded
- 2 oz. fresh Parmesan cheese, shredded
- 2 oz. cream cheese
Instructions
Step 1: Over medium heat, bring a medium-size pot of water to a boil and stir in a tbsp salt. Once boiling, add the macaroni noodles and cook for about 5 minutes until al dente.
Step 2: After the noodles are cooked, strain and rinse with cold water, then set aside.
Step 3: Melt the butter in a large pot over medium heat. Once the butter has melted, stir in the flour.
Step 4: Stir in the seasonings and continue to cook for another 3 to 5 minutes.
Step 5: Into the pot, pour in the milk, whisk to combine and cook for 5 to 7 minutes more at just below a simmer, stirring occasionally. At this point, the sauce has thickened.
Step 6: Take away from the heat, then quickly stir in the cheeses until melted. Now, add the cream cheese and stir until completely melted.
Step 7: To the cheese sauce, add the cooked macaroni noodles and toss to coat.
Step 8: Enjoy warm!
Notes
Place any leftover in a sealed container and store in the fridge for up to 3 to 5 days. To reheat, transfer in a heat-safe container and microwave. Or heat in a small saucepan over low/medium heat. Store in a freezer-safe container and place in the freezer for up to 1 to 2 months for better results. To reheat, thaw in the fridge overnight and heat in a saucepan over low/medium heat.
