Easy Stovetop Macaroni and Cheese

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is a budget-friendly alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories, and a cornstarch mixture can mimic creaminess.

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: generic pasta

Whole wheat pasta adds fiber while generic options are often cheaper.

Cook the pasta shells in a large pot of boiling salted water until Al Dente, about 10 minutes.

Transfer the milk to a small saucepan and bring it to a simmer.

Drain the cooked pasta into a colander.

In the same pot used to cook the pasta, melt the butter.

Whisk in the all-purpose flour and cook until it turns a nice toasted golden brown.

Whisk the warm milk into the roux.

Return the sauce to the stove and cook while whisking constantly until it thickens slightly.

Cook the sauce until it's thick enough to coat the back of a spoon.

Stir in the shredded cheddar cheese, parmesan cheese, and the cooked pasta shells.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens