English30 min
Stovetop macaroni and cheese
Macaroni and cheddar, made in one pot.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
Prep10 min
Ingredients6
Cook20 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
565
Calories
2,258 kcal in this batch
Protein
25.1 g
Fat
27.7 g
Carbs
52.2 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Boil the macaroni in salted water until just tender.
- 2
Drain it.
- 3
Melt the butter.
- 4
Stir in the flour and cook 1 minute.
- 5
Add the milk a little at a time.
- 6
Simmer until it thickens.
- 7
Take it off the heat.
- 8
Stir in the cheese and the salt.
- 9
Fold in the macaroni.
Cook's notes
Do not boil it after the cheese is in.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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