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Creamy Stovetop Macaroni and Cheese- prep: 10 minutes
- cook: 20 minutes
- servings: 8
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 752 % Daily Value *
- Total Fat: 38 g 58.99%
- Saturated Fat: 22 g 111.76%
- Trans Fat: 0 g %
- Cholesterol: 51 mg 16.95%
- Sodium: 835 mg 34.78%
- Calcium: 848 mg 84.8%
- Potassium: 110 mg 3.14%
- Magnesium: 0 mg 0%
- Iron: 2 mg 13.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 58 g %
- Dietary Fiber: 2 g 9.44%
- Sugar: 12 g
- Protein: 35 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 20.74%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk1
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables0
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy3 c
- MyPlate - Protein Total0 oz-eq
Summary
This is the creamiest, cheesiest stovetop macaroni and cheese you’ll ever eat!
Ingredients
1 pound elbow macaroni
1/2 cup (113 grams) unsalted butter
1/4 cup + 2 tablespoons (53 grams) all-purpose flour
5 cups (1.2 liters) whole milk
24 ounces sharp cheddar cheese, shredded
8 ounces American cheese, sliced and chopped
Salt and pepper, to taste
Instructions
Cook the pasta according to the instructions on the box, then drain; set aside.In a large Dutch oven or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown color and beginning to emit a nutty smell.Reduce the heat to medium-low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.