Mac and Cheese
This macaroni and cheese will soon become a family favorite. And with how easy it is to make, you'll never purchase that powdered boxed stuff ever again. NOTE: Do not use pre-grated cheese. It's covered in a powder that prevents it from clumping, but it also prevents it from melting and the mac and cheese will not turn out.
Servings: 5 1 cup per serving
Calories: 210kcal
Cost: $5
Ingredients
- 2 cups noodles of choice
- 3 tablespoon butter
- 2 tablespoon cornstarch
- 1 ½ cup milk
- 5 1 cm slices of brick cheese I like cheddar and a bit of pepperjack for a small kick
Instructions
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook al dente according to package directions. Drain and set aside.
- While the pasta cooks, melt the butter in a large saucepan over medium heat.
- In a separate cup (I always use a coffee mug, my mom did, so I do too), whisk together the whole milk and cornstarch until completely smooth. This step prevents lumps and gives you that silky, creamy sauce.
- Once the butter has fully melted, slowly pour in the milk mixture, whisking constantly. Cook over medium to medium-low heat, stirring frequently, until the mixture begins to bubble and thicken.
- When the sauce has visibly thickened, add the cheese. Stir gently until fully melted and smooth. Keep the heat low to prevent scorching.
- Return the drained pasta to its pot and pour the cheese sauce over the noodles. Stir until evenly coated. Season with salt and black pepper to taste.
- For a creamy baked version:
- Transfer the mac and cheese to a greased baking dish. Sprinkle the top with panko bread crumbs and bake at 350°F until the top is golden and lightly crisp.
Nutrition
Serving: 1g | Calories: 210kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 91mg | Potassium: 166mg | Fiber: 1g | Sugar: 4g | Vitamin A: 341IU | Calcium: 106mg | Iron: 0.3mg
