Easy make Homemade Mac and Cheese with Extra Cheese on a Budget, Recipe, Servings

• 8 oz. macaroni ($0.67)
• 3 Tbsp. butter ($0.30)
• 3 Tbsp. all-purpose flour ($0.03)
• 1/2 tsp onion powder ($0.05)
• 2 cups whole milk ($0.84)
• 1/2 tsp hot sauce* ($0.02)
• 1/2 tsp salt ($0.03)
• 8 oz. block sharp cheddar, shredded ($2.25)

INSTRUCTIONS

1. Follow the package directions for cooking the macaroni (boil for 7-8 minutes, or until tender). In a colander, drain the macaroni.
2. In a medium pot, combine the butter, flour, and onion powder. Heat over medium heat, whisking constantly until the butter is melted and the liquid begins to boil. Cook for one minute once it has started to bubble.
3. Whisk in the milk once the butter and flour roux has been cooked. Cook, whisking constantly, over medium heat until the milk begins to softly simmer, thickening to the consistency of heavy cream or gravy.
4. Turn off the burner. Salt and spicy sauce to taste in the white sauce.
5. Start whisking in the shredded cheddar, one handful at a time, until it is thoroughly melted before adding more.
6. Continue to melt the cheese into the sauce until it is completely melted. If the sauce becomes too cold to melt the cheese, return it to low heat for a short while to keep the cheese melting. The sauce can crack and turn gritty if it is overheated.
7. Stir together the cooked and drained pasta with the cheese sauce in the pot. Enjoy the hot macaroni and cheese!

NOTES

*The macaroni and cheese will not be spicy with this amount of hot sauce. It simply brightens the flavor. This can also be done with Dijon mustard (same amount).

NUTRITION

• Serving: 1 serving
• Calories: 610 kcal
• Carbohydrates: 53 g
• Protein: 26 g
• Fat: 32 g
• Sodium: 787 mg
• Fiber: 2 g

STEP BY STEP INSTRUCTIONS FOR MAKING HOMEMADE MAC AND CHEESE

1. Begin by grating an 8-ounce block of sharp cheddar cheese. Instead of using pre-shredded cheese, it’s critical to shred the cheese yourself. See the section above the recipe marked “Avoid Pre-Shredded Cheese” for further details.
2. Cook 8 oz. macaroni according to package directions (boil for 7-8 minutes, or just until tender). In a colander, drain the macaroni. (This is Barilla’s elbow macaroni, which has a unique form and texture.)
3. Start the cheese sauce while the macaroni is boiling, or wait until it’s finished draining and cook it in the same pot to save time and dishes. 3 tablespoons butter, 3 tablespoons all-purpose flour, and 12 teaspoons onion powder.
4. Allow the butter to melt in the pot over medium heat. As the mixture becomes bubbling and foamy, whisk together the butter, flour, and onion powder. After it turns bubbling, cook and stir for about one minute.
5. 2 cups milk, whisked into the butter and flour roux Continue to whisk as the milk heats up (keep the pot over medium heat).
6. Allow the milk to gently simmer until it thickens to the consistency of heavy cream or gravy. At this moment, turn off the burner.
7. 12 teaspoon salt and 12 teaspoons spicy sauce, or additional seasonings of your choosing (other great options are dry mustard, pepper, smoked paprika, pesto, etc.).
8. Start by whisking 8 oz. shredded cheddar into the pot one handful at a time until it is thoroughly melted before adding more. If the sauce cools too much to continue melting the cheese, heat it momentarily over low heat, but do not allow it to simmer again. Cheese sauces that have been overheated may crack and become gritty and greasy.
9. The cheese sauce is finished when all of the cheese has melted into the sauce. At this time, you can taste it and adjust the seasonings if necessary. Remember that the taste intensity of the sauce will be lessened after the macaroni is added, so season it generously.
10. Return the cooked and drained macaroni to the pot, stirring to incorporate the cheese sauce.
11. That’s everything! Your mac and cheese are ready to eat. Don’t tell me you don’t want to dive right into that mac and cheese pot and swim about in it for a while.