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This is a simple, from-scratch stovetop mac and cheese that's incredibly creamy and flavorful. Ready in about 15 minutes, it's the perfect comfort food that will make you forget all about the boxed version.
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Boil 1 pound of elbow noodles until al dente, then drain. → Meanwhile, make a roux by melting butter and whisking in flour and spices; cook for 1-2 minutes. → Slowly whisk in milk and bring the sauce to a simmer until it thickens. → Turn off the heat and stir in 8 ounces of shredded sharp cheddar until melted and smooth. → Combine the drained pasta with the cheese sauce and serve hot.
Boil 1 pound of elbow noodles until al dente, then drain. → Meanwhile, make a roux by melting butter and whisking in flour and spices; cook for 1-2 minutes. → Slowly whisk in milk and bring the sauce to a simmer until it thickens. → Turn off the heat and stir in 8 ounces of shredded sharp cheddar until melted and smooth. → Combine the drained pasta with the cheese sauce and serve hot.
This is a simple, from-scratch stovetop mac and cheese that's incredibly creamy and flavorful. Ready in about 15 minutes, it's the perfect comfort food that will make you forget all about the boxed version.
Start by bringing a large pot of water to a boil for the pasta.
While the water is heating, shred 8 ounces of sharp cheddar cheese using a box grater.
In a separate large pot or Dutch oven, melt 1/2 cup of salted butter over medium-low heat.
Once the water is boiling, add 1 pound of elbow noodles and cook according to package directions, about 7 minutes, until al dente.
To the melted butter, add 1/2 cup of all-purpose flour, 1 1/2 teaspoons of ground mustard, 1 1/2 teaspoons of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of white pepper.
Using sharp cheddar cheese is recommended for a more pronounced cheese flavor.
Shredding your own cheese from a block results in a smoother, meltier sauce compared to pre-shredded cheese, which often contains anti-caking agents.
Cooking the pasta separately from the sauce is preferred to prevent the sauce from becoming overly starchy.
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