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Homemade Macaroni and Cheese
Homemade Macaroni and Cheese - easy stove top recipe that is as creamy and cheesy as you remember from childhood, but without any additives.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
creamy, homemade, pasta, cheese
Servings:
6
Servings
Calories:
595
kcal
Author:
Lisa Johnson
Ingredients
¼
cup
unsalted butter
⅓
cup
all-purpose flour
2 ½
cups
milk or half & half
I used cashew milk
½
teaspoon
sea salt
¼
teaspoon
fresh ground black pepper
¼
teaspoon
paprika
1
teaspoon
onion powder
1
Tablespoon
dry mustard powder
pinch
cayenne pepper
8
ounces
sharp cheddar cheese
grated, almost 3 cups
1
pound
box pasta/macaroni
cooked and drained
Instructions
Melt butter in a large pan/Dutch oven over medium heat.
Add the flour and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
Pour in the milk and whisk to combine and remove all lumps.
Add the salt, pepper, onion powder, paprika, cayenne, and mustard, stir to combine.
Continue cooking until mixture starts to simmer, 6 to 8 minutes.
Remove from heat and add the grated cheese. Stir until melted and completely combined.
Add the drained pasta and stir until completely coated.
Serve immediately.
Notes
You can use any shape of noodles that you would like. I chose Barilla Cellentani because I love the shape.
To make this lactose-free, you must use sharp cheddar cheese and real butter.
I used Silk Unsweetened Cashew Milk to make a thick sauce. Almond or Rice milk will work, but the sauce will be much thinner.
I used Colby jack in the photos because that was what I had on hand.
Nutrition
Calories:
595
kcal
|
Carbohydrates:
68
g
|
Protein:
24
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Cholesterol:
70
mg
|
Sodium:
478
mg
|
Potassium:
356
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
821
IU
|
Calcium:
409
mg
|
Iron:
2
mg