Description
A quick and creamy stovetop white cheddar mac and cheese recipe that’s ready in just 20 minutes, perfect for a fast and satisfying meal.
Ingredients
Units
Scale
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded white cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon mustard powder (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni according to package instructions. Drain and set aside.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute until lightly golden, stirring constantly.
- Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
- Lower the heat and stir in the shredded white cheddar cheese until melted and smooth.
- Season with salt, pepper, garlic powder, and mustard powder if using.
- Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Serve hot and enjoy!
Notes
- Use high-quality white cheddar for the best flavor.
- Add cooked bacon or steamed broccoli for extra variety.
- This recipe can be doubled to serve more people.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg