American
Creamy Stovetop Mac and Cheese
A quick roux and freshly grated cheese make a sauce that is miles ahead of the boxed stuff. It is the dinner kids ask for and adults finish.
- Prep7 min
- Cook18 min
- Total25 min
- Cost (est.)$2.40/serving
- Leveleasy
Servings
Ingredients
Dairy and eggs
- 3 tbsp butter
- 2½ cups whole milk
- 3 cups shredded sharp cheddar, from a block if possible, about 12 oz
Pantry
- 12 oz elbow macaroni
- 3 tbsp all-purpose flour
- 1 tsp salt
Spices
- ½ tsp dry mustard
- ½ tsp garlic powder
Estimated cost: about $9.60 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Bring a large pot of salted water to a boil and cook the macaroni for 1 minute less than the package says. Drain.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
- Slowly pour in the milk while whisking, then add the mustard, garlic powder, and salt. Cook for 4 to 5 minutes, stirring, until thickened enough to coat a spoon.
- Take the pot off the heat and stir in the cheese a handful at a time until smooth.
- Fold the macaroni back in and let it sit 2 minutes to thicken before serving.
Equipment
large pot, saucepan
Tips
- Shred the cheese yourself. Bagged shreds contain starch that can make the sauce grainy.
- Stir in a spoonful of hot sauce or top with crushed crackers for crunch.
Photo: Kim Siever on Flickr via Openverse (Public Domain Mark 1.0). All credits
