Classic Stovetop Mac & Cheese

Ingredients

• 170 g Elbow macaroni
• 170 g Cheddar cheese (shredded)
• 240 ml Milk
• 28 g Unsalted butter
• 14 g All-purpose flour
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the elbow macaroni until al dente, about 10 minutes; drain and set aside.

2. 2

   In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a smooth roux.

3. 3

   Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce thickens, about 3–4 minutes.

4. 4

   Reduce heat to low. Stir in the shredded cheddar a handful at a time until fully melted and smooth. Season with salt and black pepper if desired.

5. 5

   Add the drained macaroni to the cheese sauce and toss until evenly coated. Serve immediately.