Stovetop Macaroni & Cheese

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4.25 from 4 votes

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: American

Servings: servings

Calories: 532kcal

Author: Shay Lachendro

Ingredients

8 ounces gluten-free elbow macaroni (or small shape of choice)
2 tablespoons unsalted butter
2 tablespoons gluten-free all-purpose flour
¾ teaspoon ground mustard
½ teaspoon kosher or fine sea salt
¼ teaspoon onion powder
¼ teaspoon white pepper
1½ cups milk (whole or 2% is best)
2 cups extra sharp cheddar cheese

US Customary - Metric

Instructions

Cook the pasta in salted water according to package directions until al dente. Drain well and set aside.
Melt the butter over medium heat in a medium pot. When the butter is melted, whisk in the flour, salt, pepper, onion powder, and mustard powder and cook for 1-2 minutes.
Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, for about 3 minutes until the sauce is thickened. Turn off the heat and stir in the cheese until melted.
Add the cooked pasta to the cheese sauce and stir well to combine. Serve hot.

Notes

Notes: Using room temperature milk will speed up the thickening process when making the sauce. If the sauce is too thick for your liking, you can thin it out with more milk.

Nutrition