Stovetop Mac N Cheese
You’ll never make the boxed stuff again after you make this quick and easy macaroni and cheese recipe.
Seriously ya’ll…you can get this mac n cheese recipe together in the time that it takes to make that boxed stuff. You may need an extra 5 minutes to make the rue, but, you can do that while the noodles are boiling.
You may remember my other Macaroni and Cheese recipe. That was a time when I didn’t have time to be married to the stove as I had the Steak and Chicken Kabobs grilling out back. So I had to throw the Macaroni and Cheese in the oven. Plus, my husband loves that layer of melted cheesy goodness on his mac n cheese…
sometimes you just gotta do things to please him, KWIM?!?
Now if you don’t really care about the fancy schmancy meltey {is that even a word?!?} cheese then you totally got this in under 15 minutes…no seriously! I timed myself making it…and I had Bubbyboy in the kitchen opening the cabinets and pulling every tupperware {he seriously finds tupperware I never knew I had!} out and placed it ever so cautiously on the floor.
Ingredients
- 1 Box Rotini or Macaroni Noddles, cooked and drained
- 6 TBSP Butter
- 6 TBSP Flour
- 2 C Milk
- 8 oz. bag Kraft Colby and Montery Jack Cheese
- 1 TSP Spicy Brown Mustard
- 1 TSP Seasoning Salt
- 1 TSP Ground Black Pepper
It’s really pretty simple ya’ll!
In a large skillet melt the butter.
Once the butter is melted add in your flour to make your rue. Once it’s all incorporated add in your milk and let bubble a few seconds. Add in your cheese and stir until all the cheese is melted. Add in the mustard, salt and pepper and stir.
In a large pan that you used to boil your noodles mix the noodles and cheese sauce together. Be sure to incorporate it throughout all the noodles. If you let it sit the sauce will thicken up on the noodles. If this happens add in a little bit of milk to get it to thin back out.
WW FreeStyle Plan: 10 SmartPoints per 1 cup serving
Stovetop Mac N Cheese
Ingredients
- Box Rotini or Macaroni Noodles cooked and drained
- 6 TBSP Butter
- 6 TBSP Flour
- 2 C Milk
- 8 oz. bag Kraft Colby and Montery Jack Cheese
- 1 TSP Spicy Brown Mustard
- 1 TSP Seasoning Salt
- 1 TSP Ground Black Pepper
Instructions
- It's really pretty simple ya'll!
- In a large skillet melt the butter.
- Once the butter is melted add in your flour to make your rue. Once it's all incorporated add in your milk and let bubble a few seconds. Add in your cheese and stir until all the cheese is melted. Add in the mustard, salt and pepper and stir.
- In a large pan that you used to boil your noodles mix the noodles and cheese sauce together. Be sure to incorporate it throughout all the noodles. If you let it sit the sauce will thicken up on the noodles. If this happens add in a little bit of milk to get it to thin back out.
