Creamy Stovetop Mac and Cheese with Leftover Elbows

Revive your leftover macaroni elbows with a creamy, gooey mac and cheese!

Ingredients:

• Leftover macaroni elbows (approximately 8 ounces)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste

Instructions:

1. Heat a large saucepan over medium heat and melt the butter.
2. Add the flour to the melted butter and whisk constantly for about 1 minute to cook off the raw flour taste.
3. Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the mixture thickens, about 5 minutes.
4. Reduce the heat to low. Add the shredded cheddar cheese and mozzarella cheese to the milk mixture. Stir until the cheeses have melted and the sauce is smooth.
5. Season the cheese sauce with salt and black pepper to taste. Adjust the seasonings as needed.
6. Add the leftover macaroni elbows to the cheese sauce and stir until the pasta is well coated.
7. Cook for an additional 2-3 minutes over low heat, stirring occasionally, to warm up the pasta and allow the flavors to meld together.
8. Remove from heat and let it rest for a few minutes before serving.

Flavor Profile Explanation: By using leftover macaroni elbows, you're giving them a new life in a creamy, gooey mac and cheese. The sharp cheddar and mozzarella cheeses create a rich and flavorful sauce that coats the pasta beautifully. This version of mac and cheese is cozy, comforting, and perfect for a quick and satisfying meal.

Feel free to add any additional ingredients or toppings based on your preference, such as crispy bacon or toasted breadcrumbs, to enhance the flavor and texture.

Enjoy your delicious mac and cheese made with leftover elbows! Let me know if you have any more questions or need further assistance. Happy cooking!