Creamy Stovetop Mac and Cheese with Leftover Elbows
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Ingredients
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.
Revive your leftover macaroni elbows with a creamy, gooey mac and cheese!
