Quick and Easy Comfort Food
Fancy mac and cheese can be expensive, but this simple recipe is just as delicious without breaking the bank. It’s perfect for busy weeknights and comes together in just 25 minutes!
Stovetop Mac and Cheese in a Flash
Ingredients:
- 1 (8-ounce) box elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- Ground black pepper (to taste)
- 2 cups milk
- 2 cups shredded cheddar cheese
Instructions:
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, until al dente (about 8 minutes). Drain and set aside.
Tip: Want a thicker mac and cheese? Double the amount of macaroni!
- Make the Roux: While the macaroni cooks, melt butter in a saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. This mixture is called a roux, and it’s what thickens the cheese sauce.
- Create the Creamy Cheese Sauce: Slowly whisk in the milk to the roux, making sure to stir constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, until thickened and bubbly.
- Cheese Time! Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth. Freshly grated cheese melts best, but pre-shredded cheese will work in a pinch.
- Combine and Serve: Add the cooked macaroni to the cheese sauce and gently fold it in until evenly coated. Serve immediately and enjoy your delicious homemade mac and cheese!
Bonus: Baked Mac and Cheese Option
If you have extra time and prefer a cheesy, baked crust, you can transform this recipe into a baked mac and cheese. After completing steps 1-3, pour the mixture into a baking dish. Top with your favorite breadcrumbs, parmesan cheese, crushed crackers, or any other desired toppings. Bake at 350°F (177°C) for 15 minutes, or until golden brown and bubbly.
Storing Leftovers:
- Refrigerator: Store leftover mac and cheese in an airtight container for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of milk or cream, stirring occasionally.
- Freezer: Leftovers can be frozen for up to 6 months. Let the mac and cheese cool completely, then transfer it to a freezer-safe bag, removing as much air as possible. Label with the date and freeze. Thaw overnight in the refrigerator before reheating.
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