Creamy Mac and Cheese
This creamy mac and cheese is an easy family favorite recipe. Ready in just 20 minutes right on the stove top!
Servings: 8 servings
Calories: 505kcal
Equipment
- Large pot
- medium pot
- wooden spoon
Ingredients
- 2 cups elbow macaroni , uncooked
- 4 tablespoons butter , divided
- 2 tablespoons flour
- 1 ½ cups heavy cream
- ½ teaspoon black pepper
- 1 teaspoon salt , more or less to taste
- 6 oz. block cheddar cheese , shredded
- 8 slices American cheese
Instructions
- Boil pasta in large pot according to package directions. Drain and return to pot. Stir in 2 tablespoons of butter until melted; meanwhile, make the cheese sauce.
- In separate medium sauce pan, melt the remaining 2 tablespoons of butter. Stir in the flour and let cook 1 minute. Stir in heavy cream. Heat over medium heat until slightly thickened and bubbly around the edges. Add cheese a little at a time, continuing to stir until the cheese is completely melted and creamy. Pour over the drained pasta and toss to combine. Serve immediately.
Notes
- For best results, do not use pre-shredded cheese.
- Add optional spices such as ¼ teaspoon ground mustard, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, etc. Use more or less to your taste preference.
- It is not recommended to use regular milk or lower fat cream which may cause curdling. Fat protects against curdling. You may, however, use evaporated milk instead of heavy cream.
- Nutrition information is an estimate only.
Nutrition
Calories: 505kcal | Carbohydrates: 30g | Protein: 15g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 843mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 411mg | Iron: 1mg