Pantry Saver Stove-Top Mac and Cheese for Two

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Salt to taste

Steps

1. 1 Cook macaroni according to package instructions until al dente; drain and set aside.
2. 2 In a saucepan, melt butter over medium heat.
3. 3 Add flour to melted butter, whisking constantly for 1 minute.
4. 4 Gradually pour in milk, continuing to whisk until the mixture thickens.
5. 5 Reduce heat to low and stir in cheddar and mozzarella cheeses until smooth.
6. 6 Add cooked macaroni to the cheese sauce, tossing to coat.
7. 7 Season with black pepper, paprika, and salt to taste.
8. 8 Serve immediately.

Equipment

• Medium saucepan
• Whisk

Variations

• Add crispy bacon bits or sautéed mushrooms for extra flavor.

Substitutions

• Use milk alternatives like almond or oat milk for a dairy-free version.

Pairings

• Serve with garlic bread or a light vinaigrette salad.

Nutrition

Tips

• For extra creaminess, stir in a tablespoon of sour cream or cream cheese.
• Feel free to add in cooked veggies or a dash of hot sauce for a kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk over low heat.

Freezing: This dish does not freeze well due to the texture changes in the pasta and cheese sauce.

Serving Suggestions

• Pair with a simple green salad or steamed broccoli for a balanced meal.

FAQ