Ingredients
Main Ingredients
- 2 cups elbow macaroni
- 4 cups water or broth broth adds extra flavor
- 2 cups shredded cheddar cheese feel free to mix different types of cheese for added flavor
- 1 cup milk add more for creaminess
- 2 tablespoons butter
- 1 teaspoon garlic powder adjust to taste
- Salt and pepper to taste
Method
Cooking
- In a large pot, combine the elbow macaroni and 4 cups of water or broth.
- Bring the mixture to a boil over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the pasta is tender.
- Once the pasta is cooked, reduce the heat. Add the butter, garlic powder, and milk to the pot.
- Stir in the shredded cheddar cheese and mix until everything is melted and creamy.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
Notes
Pairs well with a side salad or steamed veggies. For extra flavor, add some chopped herbs or a sprinkle of paprika on top. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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