An easy stovetop Mac & Cheese that is better than the box!
Course:
Side Dish
Cuisine:
American
Yields:
16 Servings
Let's Get Started
Ingredients
16oz elbow macaroni uncooked
Cheese Sauce:
2 TBSP Butter
2 TBSP All-Purpose Flour
1 tsp Salt
½ tsp Garlic Powder (optional but recommended)
1 tsp Dried Oregano (optional but recommended)
2 cup Milk
½ cup Sour Cream or Greek Yogurt or Plain Yogurt
6 oz shredded Cheddar Cheese
Directions
Cook elbow macaroni according to package instructions. Be sure to add some salt to the water used to boil the noodles. Drain, and set aside.
Make the cheese sauce:
In a medium saucepan over medium heat, melt the butter.
Add flour, salt, and spices and whisk to combine.
Cook for 1 minute until mixture is slightly brown.
Add milk and whisk until the mixture is smooth.
Add sour cream/yogurt and whisk until smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
Once mixture is combined, reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!
