Ingredients
Scale
- 8 ounces (about 2 cups) elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add milk and bring to a simmer.
- Stir in Dijon mustard, garlic powder, salt, and pepper.
- Add shredded cheese gradually, stirring until melted and smooth.
- Mix the cooked macaroni into the cheese sauce until well coated.
- Serve hot, garnished with extra cheese or herbs if desired.
Notes
- Use sharp cheddar for a richer flavor.
- Adjust milk quantity for desired sauce thickness.
- This recipe can be made vegan by substituting vegan cheese and plant-based milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg