Easy Stovetop Mac and Cheese
Comfort food doesn't get better -- or easier -- than this.
Servings: 4 to 6 people as a side dish
Calories: 779kcal
Ingredients
- 12 ounces small pasta, such as elbow macaroni or shells
- 8 ounces American cheese, sliced
- 4 ounces extra-sharp cheddar cheese, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups milk
- Kosher salt and fresh-ground pepper, to taste
Instructions
- Cook the pasta in well-salted boiling water until one minute shy of al dente. Drain.
- While the water boils and the pasta cooks, melt the butter in a medium sauce pot over medium-high heat. Add the flour and whisk until golden brown, about one minute. Add the milk in several additions, whisking smooth each time. TIP: At first, the milk will form a thick paste with the flour and butter. As you whisk in more milk, it will smooth out into a sauce.
- Bring the milk to a boil, whisking. Remove from heat.
- Slowly stir in the cheese, several slices or pieces at a time. If the milk begins to get too cool to melt the cheese, put the pot over low heat.
- Add the pasta and stir over low heat until well incorporated and creamy. Taste for seasoning. Serve immediately.
Nutrition
Calories: 779kcal | Carbohydrates: 75g | Protein: 32g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1229mg | Potassium: 475mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1192IU | Calcium: 963mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
