Macaroni and Cheese -

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5 from 7 votes

Macaroni and Cheese

Large elbow noodles nestled in a cheesy cream sauce

Prep Time9 mins

Cook Time10 mins

Total Time19 mins

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 503kcal

Author: Anecia Hero

Ingredients

1 lb. large elbow noodles
16 oz. Cheddar cheese Block cheese; not pre-shredded
1 stick butter
3 cups milk See Recipe Notes: Milk
½ cup flour
½ tsp. onion powder
1 tsp. dried mustard
½ tsp. ground white pepper
1 teaspoon white vinegar
½ tsp. Louisiana hot sauce (optional)
1 tsp. salt to taste

Instructions

Prep

Shred cheese; set aside
Prepare elbow noodles in a large stock pot; cook for 9 minutes; drain and return to stockpot

Cheese Sauce Instructions

In a large pan on medium heat, add butter; once butter has melted, gradually add flour; whisk
Once flour and butter are combined, gradually add milk, whisking constantly
Turn the heat to medium low
Gradually add cheese and continue to stir; if sauce looks too thick, add more milk-See Recipe Notes: Milk
Add onion powder, dried mustard, vinegar, ground pepper and Louisiana hot sauce (optional); combine well
Pour cheese sauce over cooked pasta; combine and taste for salt; add more if desired
Serve from the stove top-OR-if you want a crispy topping, pour macaroni and cheese into a lightly oiled baking dish
Turn oven to Broil setting; place baking dish on middle rack; broil until top begins to crisp and brown

Notes

Milk:

The amount of milk determines how thick or thin the cheese sauce will be. After you melt the butter and add the flour, add one cup of milk. Then add shredded cheese in increments. At this point, the mixture may be thicker than you like. If so, add another cup of milk.

It's best to add the milk in half or one-cup increments.

Nutrition