Easy Macaroni and Cheese.
This easy from-scratch macaroni and cheese recipe delivers creamy, cheesy deliciousness with simple ingredients. Perfect for weeknights, potlucks, or a satisfying comfort food fix!
Servings: 8
Calories: 469Kcal
Ingredients
- 16 oz macaroni elbows a typical-sized bag or of pasta
- ½ cup butter 1 stick
- ¼ cup flour measure it!
- 1 ½ cups milk higher fat is better but I use 1 or 2%
- 2 cups shredded sharp cheddar cheese that's how much is in the package
- ½ teaspoon garlic salt
- salt and pepper optional, to taste
Instructions
- In a large pot, boil macaroni according to package directions. Make sure to salt the water and do NOT overcook the pasta! When noodles are almost done, drain and set aside.
- In the pot you boiled the noodles, melt butter. Keep the heat on low, you don't want to scorch your butter. Then whisk in ½ milk, alternating with ½ flour. Repeat. If you don't have a whisk, use the biggest fork you have. Whisk until there are no lumps and it should be smooth and bubbly.
- Then add ½ cheese and whisk until the cheese has melted. Repeat. Adding your ingredients this way helps everything mix easier
- add garlic salt (and optional salt and pepper)
- Add your pasta back into the pot. Stir well, so cover pasta with cheese sauce.
Notes
Storage - store covered in the refrigerator for up to 4 days.
If the sauce is too thin, simmer for a couple more minutes to thicken. If too thick, whisk in a little more milk, one tablespoon at a time, until it reaches your desired consistency
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1serving | Calories: 469Kcal | Carbohydrates: 48g | Protein: 16g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 442mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 712IU | Calcium: 272mg | Iron: 1mg