Here's another super easy recipe I found on Pinterest last week. It looked like a good recipe to try on practice night, when I have very little time to cook. This took no time at all and was really, really good.
In fact, this is one of my new favorite go-to mac n cheese recipes. I love the blue box, but sometimes, I want something a little more...homemade tasting. Velveeta's shells and cheese has always been WAY too cheesy for me, so I skip that. And baked mac n cheese, while awesome, takes more time than I'm willing to give.
This is a perfect 'meet-in-the-middle' recipe. It's creamy and cheesy without being overbearing, and it takes about 15-20 minutes. Jesse, who is our resident 'Mac n Cheese Connoisseur', gave it two enthusiastic thumbs up :)
'Stovetop Mac n Cheese'
Source: Adapted from Harried Housewife Blog
8 ounces dried medium shell pasta
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon onion powder
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups (8 oz) shredded regular or sharp cheddar cheese
1. Cook macaroni in a large saucepan according to package directions.
2. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted.
3. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine.
4. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving.