Any gathering will not be complete without macaroni and cheese. There are tons of different recipes you can choose from, but most of them require an oven. So, if you want something fast and delicious, go for this easy stovetop mac and cheese by The Stay At Home Chef, ready in 15 minutes. With this recipe, you will never go back to eating boxed ones. It’s creamy, cheese, and cooked to perfection.
Ingredients:
- 1 lb of elbow noodles
- 1/2 cup of salted butter
- 1/2 cup of all-purpose flour
- 1 1/2 teaspoons of ground mustard
- 1 1/2 teaspoons of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 3 cups of whole milk (2% or 1%)
- 8 oz of shredded sharp cheddar cheese
Instructions:
Step 1:
Fill a large pot with water and place over heat. Let it come to a boil while preparing other ingredients.
Step 2:
Shred 8 oz of sharp cheddar cheese. Set it aside.
Step 3:
Place a different pot over medium-low heat and add 1/2 cup of salted butter. Let it melt. Check the pot for the pasta, if the water is already boiling, add the pasta. Back to the sauce, add 1/2 cup of all-purpose flour, 1 and 1/2 teaspoons of ground mustard, 1 and 1/2 teaspoons of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Mix the roux well using a whisk. Increase the temperature to high and cook for 1 to 3 minutes.
Step 4:
Pour 3 cups of whole milk into the roux and mix. Bring it to a simmer. You don’t want it to boil, you just want the bubbles to form for a simmer, then turn off the heat. Add all the shredded cheese and stir until melted.
Step 5:
At this point, your pasta should be done. Drain the water and transfer the pasta directly into the sauce. Stir it all together until the pasta is well coated with the sauce.
Easy Stovetop Mac and Cheese in Just 15 Minutes
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