Perfect Stovetop Mac and Cheese- Everyday Food with Sarah Carey

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.

Cook 1 pound of kavatappi or elbow macaroni in boiling water until slightly al dente, about 2 minutes less than package instructions.

Reserve 1 cup of pasta water before draining the pasta.

In the same pot, melt 3 tablespoons of unsalted butter.

Add 1/4 cup of all-purpose flour to the melted butter and stir to combine, cooking for about 30 seconds.

Whisk in slightly warmed milk gradually to avoid lumps until the mixture thickens and coats the back of a spoon.

Add 2 teaspoons of dry mustard powder and stir.

Once the mixture comes to a boil, reduce heat to medium and stir in 4 oz of American cheese until melted.

Add 2 cups of grated cheddar cheese and 1 cup of grated Parmesan cheese, stirring until smooth.

Return the drained pasta to the pot and stir to combine with the cheese sauce.

If desired, add reserved pasta water to adjust consistency.

Season with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens