Vincente's Macaroni and Cheese recipe

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Ingredients

1 (8 ounce) box elbow macaroni
1 tablespoon butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 teaspoon dry mustard
¼ teaspoon salt
1 cup milk
1 ½ cups grated sharp Cheddar cheese
1 pinch ground black pepper

Nutrition Info

463.4 calories
carbohydrate: 50.7 g
cholesterol: 57 mg
fat: 19.3 g
fiber: 2.3 g
protein: 20.9 g
saturatedFat: 11.7 g
servingSize: -
sodium: 458.3 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

  2. Melt the butter in a skillet over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to low, then stir in the flour, mustard, and salt until thoroughly combined. Gradually stir in the milk, then increase heat to medium-high and simmer until thickened, stirring constantly, about 3 minutes.

  3. Stir in the Cheddar cheese and black pepper until cheese is melted and the sauce is smooth, about 3 minutes. Stir in the macaroni until well-coated and heated through.

Recipe Yield

4 servings

Recipe Note

Non box-like comfort food!

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