Description
A creamy, quick stovetop mac and cheese with a golden top, rich cheese sauce, and single-pan efficiency. Perfect for weeknight meals with customizable additions.
Ingredients
2 cups elbow macaroni
4 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups grated Colby-Jack cheese
24 oz evaporated milk
1 tbsp salt
1/2 tsp pepper
Instructions
Boil 6 cups water, add 1 tbsp salt, and cook macaroni 7-8 minutes until al dente.
Drain noodles, reserve 1/2 cup starchy water, and return noodles to pot.
Melt 3 tbsp butter in a skillet, whisk in flour for 2 minutes.
Gradually add evaporated milk, whisking continuously.
Simmer 5 minutes, then stir in 3 tbsp butter until melted.
Add grated cheese and stir until melted and smooth.
Incorporate pasta and 1-2 tbsp reserved water until evenly coated.
Season with salt and pepper.
Notes
Use gluten-free pasta for a gluten-free option.
Substitute vegan butter and non-dairy milk for a dairy-free version.
Blend flour with cornstarch for gluten-sensitive cooks.
Adjust salt if using pre-seasoned pasta.
Top with breadcrumbs for extra crunch.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg