Royalty Fast Food

Delicious macaroni and cheese that is quick and simple. When you use so many expensive cheeses, fancy, designer mac and cheese can cost up to $50 to make, but they aren’t always the greatest tasting. This easy meal is affordable and delicious.

Looking for a quick and simple homemade substitute for boxed mac and cheese? Simple ingredients are used to make this stovetop mac and cheese, which is ready in just 25 minutes. You should save this recipe for weeknights when you’re busy. The good news is that it’s so easy to create that after doing it a few times, you’ll probably remember how to do it.

Simple Macaroni and Cheese Ingredients

• ¼ cup butter
• 1 (8-ounce) box of elbow macaroni
• 2 cups milk
• 2 cups shredded Cheddar cheese
• ½ teaspoon salt
• ¼ cup all-purpose flour
• Ground black pepper to taste

Macaroni and Cheese Recipe for the Stovetop

Method 1: Boil Macaroni

Water should be heated up in a pot. For around 8 minutes, cook elbow macaroni until it’s al dente.

Tip: Double the macaroni for a thicker mac and cheese.

Method 2: Make a Roux

Set the roux in motion while the macaroni is cooking. The cornerstone of this velvety mac and cheese is a roux, a thickening agent comprised of one part fat and one part flour. Melting butter in a saucepan over medium heat is the first step in preparing the roux. Stir in the flour, salt, and pepper until smooth. Add the milk gradually while stirring the mixture until it is smooth and bubbling. Don’t let the milk burn, please.

Method 3: Add Cheese and Macaroni

The most important step is now complete: Add cheese! Cheddar cheese should be gradually added and stirred until melted. Pre-shredded cheese won’t mix into the recipe as effectively as block cheese, thus we advise you to grate your own cheese. When the macaroni is done cooking, drain it and combine it with the cheese sauce to coat it.

This mac and cheese can you bake?

Convenience is the main focus of this stovetop mac and cheese, but if you have some additional time and need bubbly, baked mac and cheese, you can bake this recipe. To accomplish this, follow the first three steps above, and then sprinkle on any extra toppings you choose, such as Parmesan cheese, bread crumbs, crushed crackers, etc. Bake for about 15 minutes or until golden brown and bubbling, at 350 degrees F (177 degrees C).

Directions

Method: 1

A large saucepan of lightly salted water should be brought to a boil. For 8 minutes, stirring periodically, cook elbow macaroni in boiling water until tender but not mushy.

Method: 2

Melt butter in a pot over medium heat at the same time.

Method: 3

Five minutes of stirring later, add the flour, salt, and pepper.

Method: 4

Milk should be added slowly while being continuously stirred. Make sure the milk doesn’t burn as you cook and whisk for an additional 5 minutes, or until the mixture is smooth and bubbling.

Method: 5

Add Cheddar cheese and stir for 2 to 4 minutes, or until melted.

Method: 6

Drain the macaroni, then combine it with the cheese sauce to coat.

Method: 7

Serving hot, please.

There is never enough cheese, so I always increase the amount by 1/2 cup without making the dish taste bad. When boiling, keep a close eye on the milk because it burns readily and boils quickly. If the milk is overdone, burned milk flavor will come through in the dish.

Nutrition Facts