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RECIPE
9 INGREDIENTS9 STEPS30min

Classic Stovetop Mac & Cheese

5.0
7 Ratings
One significant downside of loving so much a mysteriously created product of food science is that it can be incredibly difficult to replicate at home. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood.
Classic Stovetop Mac & Cheese Recipe | SideChef
One significant downside of loving so much a mysteriously created product of food science is that it can be incredibly difficult to replicate at home. What the hell is that orange powder anyway? I theorize it must be fairy dust, for I have searched for years for a mac and cheese recipe that, if not identical, could at least be a satisfactory homemade replacement to the mac and cheese of my childhood.
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Estimated Total: Estimated Total:
Fulfilled by
30min
Total Time
$0.79
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
1/2 tsp
Dry Mustard
1/2 tsp
2 cups
or I used 1 percent
4 1/2 cups
Elbow Macaroni
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Nutrition Per Serving

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CALORIES
832
FAT
34.5 g
PROTEIN
32.9 g
CARBS
97.6 g

Cooking Instructions

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Step 1
In a small bowl, combine All-Purpose Flour (1/4 cup) , Salt (1 tsp) , Dry Mustard (1/2 tsp) , Paprika (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Mix well with a fork and set aside.
Step 2
Measure out Milk (2 cups) and grate the Cheddar Cheese (2 cups) . Set aside.
Step 3
Add Unsalted Butter (1/4 cup) to a large skillet or frying pan and heat over medium-low. While the butter melts, begin heating a large pot of water to a boil for the pasta.
Step 4
Once butter has melted, add the flour mixture to the butter. Use a roux whisk or a large fork to mix, whisking constantly. The mixture will begin to smooth out. Once it has cooked for about 3 minutes, slowly add the milk.
Step 5
When the water begins to boil, add the Elbow Macaroni (4 1/2 cups) and cook to al dente.
Step 6
Once all of the milk has been added to the roux, increase the heat slightly to just below medium. Whisking constantly, the mixture will begin to thicken to a consistency closer to cream than to milk.
Step 7
When the pasta is cooked to al dente, drain into a colander but do not rinse. The starch from the cooking water will help the cheese sauce to stick to the noodles. Return noodles to the pot and cover until the cheese sauce is ready.
Step 8
Turn off the heat under the sauce mixture and add the cheese. Whisk for another minute or two until cheese has melted completely and the sauce is smooth.
Step 9
Pour over the drained noodles and mix well. Serve immediately.
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Nutrition Per Serving
Calories
832
% Daily Value*
Fat
34.5 g
44%
Saturated Fat
19.2 g
96%
Trans Fat
0.0 g
--
Cholesterol
98.1 mg
33%
Carbohydrates
97.6 g
35%
Fiber
4.4 g
16%
Sugars
11.3 g
--
Protein
32.9 g
66%
Sodium
1044.8 mg
45%
Vitamin D
0.3 µg
2%
Calcium
578.0 mg
44%
Iron
4.1 mg
23%
Potassium
59.3 mg
1%
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