Creamy Stovetop Mac & Cheese

COOK THIS

• Cook elbow macaroni according to package instructions and drain.
• CHEESE SAUCE:
• In a large pot set to medium/high, add butter. Once slightly bubbly, add flour, salt, and garlic powder, whisking constantly for 1 minute or until slightly brown.
• Add 1 cup milk and whisk until smooth. Cook on medium-high heat to warm the milk.  About 3-5 minutes and until very warm, but not boiling. The point is to get the mixture warm enough to melt the cheese as added.
• Slowly add cheese, melting each addition and whisking as you go.
• Add cooked pasta to the cheese sauce and stir together.  Add bacon bits if desired.
• Serve as is, or pour the mac & cheese into a baking dish with Panko crumbs on top.  Broil to brown and serve.

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INGREDIENTS

• 8 ounces of elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1 cup Velveeta or American cheese
• 1 teaspoon ground black pepper
• 2 teaspoon salt
• Optional: ½ cup fresh bacon bits mixed in and/or Panko bread crumbs on top and browed lightly

‍

COOK THIS

• Cook elbow macaroni according to package instructions and drain.
• CHEESE SAUCE:
• In a large pot set to medium/high, add butter. Once slightly bubbly, add flour, salt, and garlic powder, whisking constantly for 1 minute or until slightly brown.
• Add 1 cup milk and whisk until smooth. Cook on medium-high heat to warm the milk.  About 3-5 minutes and until very warm, but not boiling. The point is to get the mixture warm enough to melt the cheese as added.
• Slowly add cheese, melting each addition and whisking as you go.
• Add cooked pasta to the cheese sauce and stir together.  Add bacon bits if desired.

Serve as is, or pour the mac & cheese into a baking dish with Panko crumbs on top.  Broil to brown and serve.