Stovetop Mac and Cheese

Elbow macaroni in a creamy cheddar sauce made from a quick butter-and-flour base - ready in half an hour.

35 min 4 servings Easy american

Ingredients

• 300 g elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 500 ml milk
• 200 g sharp cheddar cheese
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp paprika

Steps

1. Bring a large pot of salted water to a boil.
2. Cook 300 g of macaroni for 1 minute less than the package says.
3. Drain the macaroni and set it aside.
4. Grate 200 g of cheddar on the large holes of a grater.
5. Melt 3 tbsp of butter in the same pot over medium heat.
6. Add 3 tbsp of flour and whisk for 1 minute to make a paste.
7. Pour in 500 ml of milk a little at a time, whisking constantly.
8. Cook, whisking, for 5 minutes until the sauce coats the back of a spoon.
9. Turn off the heat.
10. Add the cheese a handful at a time, stirring until each handful melts.
11. Stir in 0.5 tsp of salt, 0.25 tsp of black pepper and 0.5 tsp of paprika.
12. Add the macaroni to the sauce.
13. Stir for 1 minute until every piece is coated, then serve hot.