Description
A simple and fast dinner option featuring creamy, cheesy goodness without the hassle of a roux or eggs.
Ingredients
- 2 cups elbow macaroni
- 4 cups shredded cheese (cheddar and/or your choice)
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Combine the milk, garlic powder, onion powder, salt, and pepper in a large pot over medium heat.
- Add the shredded cheese gradually, stirring until it melts and forms a creamy sauce.
- Mix in the cooked macaroni until well combined.
- Serve immediately and enjoy your creamy, clump-free mac and cheese!
Notes
For extra flavor, sprinkle parsley or add breadcrumbs before serving. Store leftovers in an airtight container in the fridge for 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: American