Mac and cheese that’s simple?? Yes! I have the recipe to replace your blue box.
Since I cook for two most of the time these days, this is a small serving recipe. If you are accustomed to the “blue box,” this will make about the same amount. The difference is, that this is SOOOOOOO much better because it is homemade. (and better for you)
- 1 cup uncooked elbow macaroni
- 8 oz sharp shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon dry mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Cook the pasta according to package instructions. (or make your own ahead of time)
Grate the cheese and set it aside while the pasta is cooking.
Drain the cooked pasta and leave it in the colander. It’s not going to hurt it for just a few minutes while you get the sauce made really fast.
Return the empty pot to the stovetop.
Melt the butter over medium heat.
Add the flour to the butter whisking it for 1-2 minutes.
Gradually add in the milk while continuing to whisk.
Add the dry mustard, onion powder, garlic powder, salt, and pepper.
Bring the mixture to a simmer.
Turn off the burner. (if using an electric stove, remove the pot from the burner completely.
Add the shredded cheese to the pot and stir well until fully melted.
Add the pasta to the cheese sauce and mix it well.
Look at that creamy goodness!
Ready to serve!
For a plot twist, you can add bacon bits, sour cream, or even parsley to the top to change things up a bit!