15-Minute Mac & Cheese
15-Minute Mac & Cheese
Ingredients
- 12 ounces elbow macaroni, or other short pasta
- 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
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
Instructions
- 1
Add 12 ounces of elbow macaroni or other short pasta to a large pot. Add enough water to cover the pasta and bring it to a rolling boil over high heat. Boil the pasta according to package directions until al dente.
⏱️ 8 min
- 2
While the pasta is boiling, melt 1/4 cup of butter in a separate saucepan over medium heat.
⏱️ 1 min
- 3
Once the butter is melted, whisk in 1/4 cup of all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute to create a roux.
⏱️ 1 min
- 4
Gradually whisk in 1 cup of milk and 1 cup of chicken broth to the butter and flour mixture. Continue to whisk until the mixture is smooth and begins to thicken, about 2-3 minutes.
⏱️ 3 min
- 5
Add 1 teaspoon of dry mustard powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of onion powder to the sauce. Stir to combine.
⏱️ 1 min
- 6
Add 2 dashes of hot sauce, such as Tabasco, to the sauce. Stir to combine.
- 7
Once the sauce has thickened to your desired consistency, remove it from the heat.
- 8
Stir in 2 cups of shredded sharp cheddar cheese and 1/2 cup of shredded Parmesan cheese until both are completely melted and the sauce is smooth and creamy.
⏱️ 1 min
- 9
Drain the cooked macaroni thoroughly and add it directly to the cheese sauce.
⏱️ 1 min
- 10
Stir the macaroni into the cheese sauce until it is well coated and creamy.
⏱️ 1 min
- 11
Serve immediately and enjoy your homemade mac and cheese!
Kitchen Tools
Nutrition Facts (per serving)
15-Minute Mac & Cheese
- 12 ounces elbow macaroni, or other short pasta
- 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
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
Instructions
- 1
Add 12 ounces of elbow macaroni or other short pasta to a large pot. Add enough water to cover the pasta and bring it to a rolling boil over high heat. Boil the pasta according to package directions until al dente.
⏱️ 8 min - 2
While the pasta is boiling, melt 1/4 cup of butter in a separate saucepan over medium heat.
⏱️ 1 min - 3
Once the butter is melted, whisk in 1/4 cup of all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute to create a roux.
⏱️ 1 min - 4
Gradually whisk in 1 cup of milk and 1 cup of chicken broth to the butter and flour mixture. Continue to whisk until the mixture is smooth and begins to thicken, about 2-3 minutes.
⏱️ 3 min - 5
Add 1 teaspoon of dry mustard powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of onion powder to the sauce. Stir to combine.
⏱️ 1 min - 6
Add 2 dashes of hot sauce, such as Tabasco, to the sauce. Stir to combine.
- 7
Once the sauce has thickened to your desired consistency, remove it from the heat.
- 8
Stir in 2 cups of shredded sharp cheddar cheese and 1/2 cup of shredded Parmesan cheese until both are completely melted and the sauce is smooth and creamy.
⏱️ 1 min - 9
Drain the cooked macaroni thoroughly and add it directly to the cheese sauce.
⏱️ 1 min - 10
Stir the macaroni into the cheese sauce until it is well coated and creamy.
⏱️ 1 min - 11
Serve immediately and enjoy your homemade mac and cheese!