Sprinkle over individual servings so it stays crisp. INGREDIENTS Nutrition 16 ounces elbow macaroni 1 4 cup butter 1 4 cup all-purpose flour 1 2 teaspoon salt 1 dash black pepper 2 cups milk, warmed 2 cups shredded cheddar cheese or 8 ounces cheddar cheese DIRECTIONS Cook macaroni according to package directions.
But I prefer serving it as a side to one of the following main dishes: I’ll admit, sometimes this simple mac and cheese recipe gets served by itself when I’m short on time. You may need to add a splash of milk to thin out the mac and cheese sauce and prevent the pasta from drying out. If you wind up with leftovers of this homemade mac and cheese, I recommend reheating them in a saucepan over low heat. Here we go with cheddar, mozzarella and cream cheese. Use a blend of cheeses for a nice combination of flavor.
Easy mac and cheese recipe stovetop for mac#
What’s the Best Cheese for Mac and Cheese? Add the pasta and cook to al dente, about 8 minutes, then drain. Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Procedure Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt.Returning pan to warm heat as needed to melt fully.Melt in cheddar: Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt.Melt in cream cheese: Reduce heat to low add in cream cheese and whisk until melted.
Increase heat slightly, then bring mixture to a low boil whisking constantly.