Stovetop Mac and Cheese

Real cheddar mac and cheese from scratch, no box required.

• 8 oz elbow macaroni (or any short pasta)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt and black pepper

Instructions

1. Cook the pasta. Boil it in salted water until just tender, then drain.
2. Make the roux. Melt the butter in a pot over medium heat, whisk in the flour and cook 1 minute.
3. Add the milk. Slowly whisk in the milk and simmer, whisking, until thick enough to coat a spoon, about 5 minutes.
4. Add the cheese. Off the heat, stir in the cheddar until melted. Fold in the pasta and season with salt and pepper.

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