Mac and Cheese
A quick and creamy stovetop mac and cheese, ready in about 20 minutes. Topped with fresh chives and basil for a bright finish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 550
- Protein
- 22g
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 0 to taste salt and pepper
Instructions
- 1
Cook the 8 oz elbow macaroni in salted boiling water until al dente, about 7 minutes. Drain and set aside.
- 2
In a large pot, melt the 2 tbsp butter over medium heat. Whisk in the 2 tbsp flour and cook for 1 minute until bubbly.
- 3
Gradually whisk in the 2 cups milk. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- 4
Remove from heat and stir in the 2 cups shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- 5
Add the cooked macaroni to the sauce and stir to coat. Serve hot, garnished with chopped chives and basil if desired.
Tools you’ll need
- Large pot
- Colander
- Whisk
- Measuring cups and spoons
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