Easy Creamy Stovetop Mac and Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 1/2 cups whole milk
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 1 pound pasta noodles i use shells
- 4 cups shredded mild cheddar cheese
- Carbohydrate 282.427744110961 g
- Cholesterol 935.359930152324 mg
- Fat 209.62243952987 g
- Fiber 1.27635000610772 g
- Protein 170.611547048532 g
- Saturated Fat 127.476240486122 g
- Serving Size 1 1 recipe (1073g)
- Sodium 3753.25358942704 mg
- Sugar 281.151394104853 g
- Trans Fat 14.8498760897247 g
- Calories 3705 calories
Bring a large pot of salted water to boil. Once the water has come to a rolling boil, drop in the pasta and cook until al dente according to the package instructions.In a separate sauce pan, melt butter over medium-low heat. Once melted add in flour and whisk for about 1 minute to combine and slightly cook the flour.Slowly add in the milk, whisking constantly until you get a white sauce.Reduce heat to low and whisk in the shredded cheese and the spices. Continue to mix until cheese is melted and sauce is smooth.Taste (careful, it's hot!) and season with salt and pepper to taste.When pasta is finished cooking, drain (do not rinse) and return to pan. Don't worry about draining noodles well, a little bit of pasta water helps thin the sauce.Pour cheese sauce over the hot noddles and stir with a wooden spoon to coat all of the noodles.Top with more black pepper (if desired) and serve warm.
