Macaroni and Cheese
Tender elbow macaroni is coated in a smooth, creamy cheddar sauce for the comforting stovetop classic everyone loves.
10 min
Prep
25 min
Cook
4
Serves
685
Calories
Macros · per serving
30g protein
73g carbs
30g fat
Ingredients
For 4 servings
- 12 ounce elbow macaroni
- 8 ounce vegetarian cheddar cheese
- 2 cup whole milk
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 teaspoon salt
- ¼ teaspoon black pepper
- 3 quart water
Instructions
- 1
Grate the cheddar. Bring 3 quarts of water to a boil in a large pot, then add 1½ teaspoons of the salt. Add the macaroni and cook according to the package directions until just tender, usually 8–10 minutes. Drain well.
- 2
Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
- 3
Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring frequently, and cook for 3–5 minutes, until the sauce lightly coats the back of a spoon.
- 4
Remove the saucepan from the heat and let the bubbling subside. Add the cheddar a handful at a time, stirring until each addition melts. Stir in the remaining ½ teaspoon of salt and the black pepper.
- 5
Add the drained macaroni to the cheese sauce and stir until evenly coated. Serve immediately while the sauce is creamy.
Cook it this week.
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