Stovetop Creamy Macaroni & Cheese

Creamy macaroni and cheese made on the stovetop are so much better than anything from a box! This homemade shells and cheese recipe will become your family’s favorite mac and cheese!

INGREDIENTS 

• ½ lb uncooked shells or similar short pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 ½ cup milk I used 2%
• salt & pepper to taste
• pinch red pepper flakes
• 1 ½ cup sharp cheddar shredded
• ½ cup three cheese blend shredded

INSTRUCTIONS 

• In a large pot, bring salted water to boil and cook your noodles.
• Drain noodles and set them aside.
• Using the same pot (or a new one if you like to do dishes), melt the butter over medium-high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
• Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
• Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
• Season with salt, pepper, and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
• Add your drained pasta to the cheese mixture and stir to fully coat.
• Season with additional pepper and enjoy!

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NUTRITION

Serving: 1gCalories: 389kcalCarbohydrates: 35gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 268mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 618IUCalcium: 346mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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