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Stovetop Mac and Cheese
Creamy macaroni and cheese made on the stove top.
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
people
Calories
484
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Grater
Ingredients
1
pound
pasta
penne or elbow
¼
cup
butter
¼
cup
flour
2
cups
milk
½
teaspoon
dry mustard
¼
teaspoon
salt
¼
teaspoon
white ground pepper
or black ground pepper
⅛
teaspoon
garlic powder
8
ounces
shredded cheddar cheese
about 2 cups
Instructions
Boil pasta according to package directions.
1 pound pasta
While pasta is boiling, melt butter in another sauce pan. Stir in flour and cook over low heat for 1-2 minutes.
¼ cup butter,
¼ cup flour
Whisk in milk. Add dry mustard, garlic powder and salt and pepper
2 cups milk,
½ teaspoon dry mustard,
¼ teaspoon salt,
⅛ teaspoon garlic powder,
¼ teaspoon white ground pepper
Heat over medium heat, stirring occasionally to avoid scorching. The mixture will begin to thicken as it heats up. Do not bring to a boil.
Once your mixture has thickened,, remove from heat and slowly add cheese while stirring.
8 ounces shredded cheddar cheese
Drain pasta and return to pan.
Pour cheese mixture over top, stir and serve.
Notes
Tips for making mac and cheese
Drain pasta completely. Water left on the pasta can make your sauce watery
Turn off heat before adding cheese to help prevent your sauce from breaking
Taste sauce before adding to pasta. Add more salt and pepper, if needed
For best results, serve right away
Leftovers can be stored in the refrigerator. Reheat pasta in microwave or try it cold!
Nutritional count is figured for a serving size of approximately 1 ½ cups.
Nutrition
Calories:
484
kcal
|
Carbohydrates:
65
g
|
Protein:
22
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
36
mg
|
Sodium:
435
mg
|
Potassium:
301
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
446
IU
|
Calcium:
267
mg
|
Iron:
1
mg