Dinner · Lunch · Side
Stovetop Mac and Cheese
A smooth, creamy cheese sauce made in the same pot as the pasta.
⏱ 25 min (5 min prep, 20 min cooking)
🍽 Serves 6 · about 1 cup
kid friendlyquickbudgetfreezer friendlyleftovers
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Pasta
- 1 lb Elbow macaroni
- 1 tbsp Table salt, for the pasta water (most is poured off, so it is left out of nutrition)
Sauce
- 3 tbsp Butter, salted
- 3 tbsp All-purpose flour
- 2½ cup Whole milk
- ½ tsp Ground mustard
- ¼ tsp Garlic powder
- ½ tsp Table salt
- 3 cup Shredded cheddar
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, colander, whisk.
- Cook the macaroni in a large pot of boiling salted water until just tender. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute.
- Slowly whisk in the milk. Cook, whisking, until it thickens and coats a spoon, 4 to 5 minutes. Stir in the mustard, garlic powder and salt.
- Take the pot off the heat and stir in the cheese a handful at a time until smooth. Add the macaroni and stir to coat.
Make aheadBest fresh. To reheat, add a splash of milk and warm gently, stirring, until hot (165°F).
❄️ FreezerFreeze portions for up to 2 months for best quality; the sauce may separate a little, so stir in milk while reheating.
↺ LeftoversSpoon into a preheated insulated food jar for lunch.
🧒 With kidsStir in a cup of frozen peas or steamed broccoli with the pasta for extra vegetables.
Gluten-free swapUse gluten-free pasta and thicken with 2 tablespoons cornstarch whisked into the cold milk instead of flour.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.