How to Make Easy Stovetop Mac and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat option or more economical.

Get a large pot of boiling water going on the stove.

Shred 8 ounces of sharp cheddar cheese and set aside.

Melt 1/2 cup of salted butter over medium-low heat.

Boil 1 pound of dried elbow noodles for about 7 minutes in the boiling water.

Add 1/2 cup of all-purpose flour to the melted butter.

Add 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 to the butter and flour mixture and whisk together.

Increase the temperature to medium-high and cook the roux for one to two minutes.

Pour in 3 cups of 2% milk and bring to a simmer without boiling.

Turn off the heat and add in the shredded cheddar cheese, stirring until melted.

Drain the cooked pasta and pour it directly into the cheese sauce, stirring to combine.

Cooking Techniques

Equipment Needed

Spice Level:

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