Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
Instructions
- In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente (about 8 minutes). Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour to create a roux, cooking for about one minute.
- Gradually whisk in milk until thickened (about three minutes).
- Reduce heat to low, stir in cheddar cheese until melted and smooth.
- Return drained macaroni to the pot, mixing until well coated with cheese sauce.
- Add salt, pepper, and garlic powder if desired. Serve warm.
Notes
For extra flavor, sprinkle some herbs or spices on top, like paprika or parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg