Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 4 cups water For boiling macaroni
- 2 cups shredded cheddar cheese Can substitute with other cheese types
- 1 cup milk Can use plant-based milk for vegan version
- 1/2 cup cream cheese Use vegan cream cheese for a vegan version
- 1/4 cup butter Can substitute with vegan butter
- Salt and pepper to taste
- Optional toppings: breadcrumbs, green onions Add for extra texture and flavor
Method
Preparation
- Boil water in a large pot. Add elbow macaroni and cook according to package instructions.
- In a separate saucepan, heat butter over medium heat. Add milk and cream cheese, stirring until smooth.
- Stir in shredded cheddar cheese until melted and creamy.
- Drain the macaroni and add to the cheese sauce. Mix well.
- Season with salt and pepper to taste.
Serving
- Serve hot, topped with breadcrumbs or green onions if desired.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 22gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 3g
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of milk to maintain creaminess. For variations, use different cheese types or mix in vegetables like peas or broccoli.
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