Description
This easy stovetop mac and cheese is creamy, cozy comfort food ready in just 25 minutes. The rich, velvety cheese sauce makes it a perfect quick and satisfying dinner.
Ingredients
3 cups macaroni elbows
1/4 cup butter
3 Tablespoons flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt & Pepper to taste
1 1/2 cups milk
2 cups cheddar Cheese, freshly shredded
1 cup mozzarella cheese, freshly shredded
Instructions
- Cook the elbow pasta al dente in a medium or large pot.
- While the pasta is cooking, melt the butter in the dutch oven.
- Once the butter is melted, whisk in the flour, then whisk in the spices.
- Slowly pour the milk into the butter and flour mixture to make a roux.
- Once all of the milk is whisked in and the sauce is thick, add all of the cheese and stir in until melted.
- Then remove from the heat and stir in all of the elbow pasta until it is covered well.
- Allow to cool slightly before serving, then enjoy!
Notes
Storage Instructions: Store any leftover macaroni and cheese using an airtight container in the fridge for 3 to 4 days.
Reheat in a saucepan over a medium heat on stove until heated through. You may have to add some milk to help get a creamier texture.
Use a microwave safe dish to reheat a single serving in the microwave for 1 minute. Then stir and reheat using 30 second intervals until heated through.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: stovetop
- Cuisine: American
