Stovetop Macaroni and Cheese
This stovetop macaroni and cheese is sure to please kids and adults alike, is healthier than boxed mac and cheese but easier than oven baked mac and cheese!
- 8 oz small pasta like elbow macaroni, penne pasta, bow ties
- 1/2 cup butter cubed
- 1/4 cup flour
- 2 cup milk
- 1/8 tsp pepper
- 1/2 tsp salt less if using salted butter
- 1/8 tsp garlic powder
- 2 cup shredded cheese cheddar, American, monterey or colby jack, etc
- dash of paprika optional
Cook the pasta according to package directions.
Meanwhile melt butter in a large saucepan over medium heat. Whisk in flour and stir continuously for about 2 minutes until smooth.
Gradually whisk in milk, stirring constantly, then add pepper, salt, and garlic powder, still stirring. Bring to a boil, 1-2 minutes, until the sauce thickens and can coat the back of a spoon.
Add cheese and stir until cheese is completely melted, 1-2 minutes. When pasta is done, drain and add to cheese sauce, mixing to combine. Serve immediately. Optional: Add a dash of pepper or paprika to taste.