Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add milk and Dijon mustard, stirring until combined and heated through.
- Add shredded cheese gradually, stirring constantly until smooth and melted.
- Season with salt and pepper to taste.
- Combine cooked pasta with the cheese sauce, toss gently to coat evenly.
- Serve hot, garnished with additional cheese or herbs if desired.
Notes
For extra flavor, stir in cooked bacon, sautéed vegetables, or a dash of hot sauce. This recipe is flexible and can be made vegan by using plant-based cheese and milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg