Stovetop Mac And Cheese
Graduate to the grown-up world of ultra-rich and creamy stovetop mac and cheese full of addictingly delicious cheesy goodness – grandma approved!
Servings 6 - 8 servings
Calories 784kcal
Ingredients
- 16 ounces elbow macaroni
Cheese Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons dry mustard
- 4 cups whole milk, more to thin sauce as needed
- 1/2 teaspoon tabasco sauce
- 3 cups sharp cheddar, shredded
- 2 tablespoons parsley, chopped
Instructions
- In a large pot, cook the pasta in well-salted water according to package instruction.
- While pasta cooks, make the sauce. Melt butter in a large saucepan. Whisk in the flour, salt, pepper, and mustard powder and cook for 2 minutes. Remove pan from the heat and slowly whisk in milk until smooth. Stir in tabasco. Place back on the heat and bring to a boil, stirring constantly. Turn the heat down to low and add the cheese and stir until smooth.
- When pasta is cooked, drain well and return to pasta pot. Pour cheese sauce over pasta and toss to evenly coat. Sprinkle with parsley and serve. As mac and cheese sits, sauce will thicken. Thin sauce as needed with a little extra milk
Nutrition
Serving: 1/6 of the recipe | Calories: 784kcal | Carbohydrates: 73g | Protein: 30g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 116mg | Sodium: 825mg | Potassium: 457mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1415IU | Vitamin C: 2mg | Calcium: 613mg | Iron: 2mg