Homemade Kraft Mac and Cheese
Creamy stovetop mac and cheese that tastes like the box, but better!
Ingredients
- 8 oz. elbow macaroni
- 3 cups sharp cheddar cheese grated
- 2 1/2 cups whole milk
- 3 Tbsp. unsalted butter
- 3 Tbsp. all purpose flour
- 1 tsp. salt
- 1/8 tsp. pepper
Instructions
- Boil and drain the pasta according to package directions for al dente.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the flour, salt and pepper. Cook for 1 minute until bubbly.
- Pour in the milk. Bring the mixture to a boil, stirring. Reduce heat to low. Stir in the cheese until smooth.
- Add the macaroni to the cheese mixture and stir to combine.
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