Yoribang
DinnerAmericanFree to use

Stovetop Mac and Cheese

Ultra-creamy macaroni and cheese made in one pot in 20 minutes.

Serves 4

Prep 5 min

Cook 20 min

Stovetop Mac and Cheese
Photo: Stuart Spivack from Cleveland, Ohio, USA, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 1 lb elbow macaroni
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups whole milk
  • 3 cups shredded sharp cheddar
  • 1 cup shredded Monterey Jack
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  1. Step 1. Boil the macaroni in salted water until just tender. Drain.

  2. Step 2. In the same pot, melt the butter and whisk in the flour for 1 minute. Slowly whisk in the milk and simmer for 4 to 5 minutes until thick.

  3. Step 3. Off the heat, stir in the mustard powder, garlic powder, salt, and pepper, then the cheeses a handful at a time until smooth.

  4. Step 4. Stir in the macaroni and serve right away.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.