LynnTable of Contents
If you guys are looking for a simple mac and cheese recipe that is homemade to replace your blue box mac and cheese, you have come to the right place!
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 mac and cheese” this will make about the same amount. The difference is, this is SOOOOOOO much better. (and better for you)
If you need more, just double or triple the recipe. (and use a larger pot)
This is super quick and easy to make, so let’s get started.
Gather your Stuff. I hate running back and forth when I am cooking, especially when it is something that is going to cook quickly, so I gather everything I need beforehand and have it ready to go.
COOKING DIRECTIONS
Cook the pasta according to package instructions in a 2 Quart Saucepan. Here is the one I like using the most as well as other things I use to make this mac and cheese:
Grate the cheese and set 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. (I have always tried to save the number of dishes that I have to wash and the water that I use, but now that we either haul our own water or have it delivered I am even more conscious about this… even if you are on city water, conserving a bit doesn’t hurt anything!)
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.
THE ROUX…
Gradually add in the milk while continuing to whisk.
Add the dry mustard, onion powder, and the garlic powder.
Bring the mixture to a simmer until thick.
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 it is fully melted.
Mmmmmmm cheese!
Add the pasta to the cheese sauce and mix it well.
Look at that creamy goodness!
Ready to serve!
Comfort food at it’s finest!
I hope you enjoy this as much as we do!
EXTRA TOPPINGS
For a plot twist, you can add bacon bits, sour cream, or even parsley to the top to change things up a bit!
Equipment
- 2 quart saucepan
Ingredients
- 1 cup uncooked elbow macaroni
- 8 oz sharp shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1/8 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Instructions
- Cook the pasta according to package instructions.
- Grate the cheese and set 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. (I have always tried to save the number of dishes that I have to wash and the water that I use, but now that we either haul our own water or have it delivered I am even more conscious about this… even if you are on city water, conserving a bit doesn’t hurt anything!)
- 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.
- The roux…Gradually add in the milk while continuing to whisk.
- Add the dry mustard, onion powder, and the garlic powder.
- Bring the mixture to a simmer until thick.
- 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 it is fully melted.
- Add the pasta to the cheese sauce and mix it well.
Nutrition
Looking for a great dessert? Try our favorite cookies!
Happy cooking!
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Lynn
