15-Minute Mac and Cheese
15Min
4Servings
465Cal
EasyLevel
VegetarianKid friendly
Equipment
Large pot
Saucepan
Stovetop
Colander
Whisk
Mixing spoon
Ingredients
Main Ingredients
elbow macaroni (dry)
225 g
milk
240 ml
cheddar cheese (shredded)
180 g
butter
30 g
all-purpose flour
15 g
garlic powder
1 g
salt
3 g
black pepper
1 g
Instructions
1
Cook pasta
Bring a pot of salted water to a boil and cook the elbow macaroni until al dente.
8 mintimer 8 min
2
Make cheese sauce
In a saucepan, melt butter, whisk in flour to create a roux, then slowly add milk while whisking until smooth.
3 mintimer 3 min
3
Add cheese and seasonings
Stir in shredded cheddar cheese, garlic powder, salt, and pepper until the sauce is smooth and creamy.
2 min
4
Combine pasta and sauce
Drain the pasta and mix it into the cheese sauce until every piece is coated.
2 min
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Microwave 2-3 minutes or stovetop with splash of milk
Add a little milk when reheating to restore creaminess. Best eaten fresh but stores well.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.