Mac & Cheese, Quick Stovetop Style
Quick and Easy, and so good! You make the sauce while the pasta is boiling.
Servings:
Calories: 319
Ingredients
- ½ pound pasta elbows or any pasta you like
- ¼ cup butter half a stick
- 6 tablespoons flour half of 3/4 cup
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2½ cups milk
- 2 cups cheese Cheddar or American, small pieces or grated
- ½ cup grated cheese Romano or Parmesan
Instructions
- 1. Boil the pasta in salted water.
- 2. Meanwhile, melt the butter in a medium saucepan.
- 3. Whisk in the flour, salt, and pepper to make a roux. (a paste),
- 4. Add the milk, cheddar cheese, and Romano cheese. Whisk constantly over MEDIUM LOW HEAT, (not too high!) until it is thickened.
- Drain the pasta and pour the cheese sauce over it. Mix well.
- Serve immediately.
EXTRA TIP:
OPTIONAL CRUMB TOPPING: Put the mac and cheese mixture into an oven-proof dish and top it with melted butter bread or cracker crumbs. Bake at 350 degrees for 5-10 minutes, until the breadcrumbs are lightly browned.
CHEESE: I usually use Cheddar or American cheese, or a mixture, but feel free to use any cheese you like that melts well.
Nutrition
Calories: 319kcal | Carbohydrates: 10g | Protein: 14g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 769mg | Potassium: 236mg | Fiber: 1g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 394mg | Iron: 1mg