Easy Stovetop Mac and Cheese

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 pound elbow macaroni

1/2 cup salted butter

1/2 cup all-purpose flour

1 1/2 teaspoons onion powder

1 1/2 teaspoons ground mustard

1 teaspoon salt

1/2 teaspoon white pepper

3 cups milk (whole, 2%, or 1%)

8 ounces shredded cheddar cheese (sharp cheddar preferred)

Directions

Fill a large 4 to 6-quart saucepan or pot with water and bring to a boil. Add in 1 pound elbow macaroni and cook to al dente, according to the package directions. Drain well.

Meanwhile, in another large 4 to 6-quart saucepan or pot, melt 1/2 cup salted butter over medium heat. Once the butter is completely melted, whisk in 1/2 cup all-purpose flour, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons ground mustard, 1 teaspoon salt, and 1/2 teaspoon white pepper. Cook for 2 minutes.

Slowly pour in 3 cups milk and whisk until smooth. Cook over medium-high heat, stirring constantly, for 3 to 5 minutes until the sauce starts to thicken.

Turn off the heat and whisk in 8 ounces shredded cheddar cheese until melted.

Pour cooked, drained pasta into the cheese sauce and stir well to combine. Serve hot.

Nutrition

• Calories: 697 kcal
• Total Fat: 33 g
• Saturated Fat: 20 g
• Cholesterol: 94 mg
• Sodium: 823 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 25 g