15-Minute Creamy Mac and Cheese
15-Minute Creamy Mac and Cheese
Ingredients
- 12 ounces elbow macaroni, (about 3 cups dry)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 dashes hot sauce, such as Tabasco, optional
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. While the macaroni is cooking, proceed with the sauce.
⏱️ 7 min
- 2
In a separate medium-sized pot or saucepan, melt the butter over medium heat.
⏱️ 1 min
- 3
Once the butter is melted, whisk in the all-purpose flour. Cook for 1 minute, whisking constantly, to create a roux.
⏱️ 1 min
- 4
Add the dry mustard powder, salt, black pepper, and onion powder to the roux. Whisk to combine.
⏱️ 1 min
- 5
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Then, gradually pour in the milk, continuing to whisk until the sauce is smooth and begins to thicken slightly.
⏱️ 2 min
- 6
Reduce the heat to low. Add the shredded sharp cheddar cheese and shredded Parmesan cheese to the sauce. Whisk until the cheeses are completely melted and the sauce is smooth and creamy. If using, stir in the hot sauce.
⏱️ 2 min
- 7
Drain the cooked macaroni thoroughly. Add the drained macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated.
⏱️ 1 min
- 8
Serve immediately and enjoy your creamy Mac and Cheese!
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Creamy Mac and Cheese
- 12 ounces elbow macaroni, (about 3 cups dry)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 dashes hot sauce, such as Tabasco, optional
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. While the macaroni is cooking, proceed with the sauce.
⏱️ 7 min - 2
In a separate medium-sized pot or saucepan, melt the butter over medium heat.
⏱️ 1 min - 3
Once the butter is melted, whisk in the all-purpose flour. Cook for 1 minute, whisking constantly, to create a roux.
⏱️ 1 min - 4
Add the dry mustard powder, salt, black pepper, and onion powder to the roux. Whisk to combine.
⏱️ 1 min - 5
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Then, gradually pour in the milk, continuing to whisk until the sauce is smooth and begins to thicken slightly.
⏱️ 2 min - 6
Reduce the heat to low. Add the shredded sharp cheddar cheese and shredded Parmesan cheese to the sauce. Whisk until the cheeses are completely melted and the sauce is smooth and creamy. If using, stir in the hot sauce.
⏱️ 2 min - 7
Drain the cooked macaroni thoroughly. Add the drained macaroni to the cheese sauce. Stir gently until the macaroni is evenly coated.
⏱️ 1 min - 8
Serve immediately and enjoy your creamy Mac and Cheese!