Stovetop White Cheddar Mac and Cheese
White cheddar macaroni and cheese is comes together in under 20 minutes. This cheesy side dish is way better than the boxed stuff and just as easy.
Cost $3.77 / .63¢ PER SERVING
- 2 ½ teaspoons kosher salt
- 8 ounces pasta like rotini, elbow, bowtie, or shells, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cup 2% milk
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground mustard
- 6 ounces sharp white cheddar cheese
PREPARE: Fill a large pot with 10 cups of water. Add 2 teaspoons of salt to the water and bring to a boil. Add the pasta and boil for the time specified on the package (the times will vary depending on the type of pasta you are using).
MAKE THE SAUCE: While the pasta cooks, melt the butter in a large saucepan. Add the flour and whisk continuously until fully incorporated. Slowly pour in the milk, remaining ½ teaspoon salt, garlic powder, and ground mustard. Whisk until the mixture thickens, about 5 minutes. Add the cheese and continue whisking until it has melted and thickened a bit more, about 2 minutes. Remove the sauce from the heat.
ADD THE PASTA TO THE SAUCE: Drain the pasta quickly without rinsing. Pour the noodles into the cheese sauce and fold together. Let the mixture rest for about 5 minutes to allow the sauce to thicken around the noodles before serving.
Serving: 1cup | Calories: 331kcal | Carbohydrates: 14g | Protein: 32g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 16g | Cholesterol: 45mg | Sodium: 750mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 50IU | Calcium: 95mg | Iron: 28mg