Ingredients
Scale
- 8 oz elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, grated
- Salt and pepper to taste
- Optional toppings: breadcrumbs or extra cheese
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter until bubbly. Whisk in flour until smooth and lightly golden, about 1-2 minutes.
- Gradually add milk while whisking to prevent lumps. Stir until thickened and coats the back of a spoon.
- Lower the heat and add grated cheddar cheese gradually, stirring until fully melted and creamy.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Season with salt and pepper to taste, then serve hot with optional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg