Description
A rich, creamy mac and cheese recipe that’s quick and simple to make, perfect for any weeknight dinner.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large pot over low heat, combine the milk, garlic powder, onion powder, and cheese. Stir until the cheese is melted and the mixture is smooth.
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Season with salt and pepper to taste.
- Serve warm and enjoy your creamy, clump-free mac and cheese!
Notes
To store leftovers, let the mac and cheese cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days or frozen for up to two months. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg