Stovetop Mac and Cheese
This stovetop mac and cheese is simple, easy, and delicious. It is kids and adults approved. Very few ingredients required, and the result is outstanding.
Equipment
- Large pot
- Pasta strainer
- Wooden Spoon
- Measuring cups
- Measuring Spoons
Ingredients
- 1 (16 ounce) bag gluten free elbow macaroni
- Water to boil the macaroni in
- 1 tablespoon and 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- a dash of nutmeg
- ½ to 1 teaspoon freshly cracked black pepper
- 1 tablespoon corn starch
- 1 cup lactose free milk or milk of choice
- 2 cups chicken broth
- 8 ounces freshly shredded cheddar cheese.
Instructions
- Fill a large pot with water and bring it to a boil.
- Once the water reaches a boil, add 1 tablespoon of salt and bring it back to a boil.
- Add the pasta and cook it for 5 minutes less than the package directions, while stirring occasionally.
- Drain and rinse the pasta with cold tap water until it’s cool.
- In the same pot that you cooked the pasta in, add 2 cups chicken broth, 1 cup milk of choice, 1 teaspoon salt, 1 teaspoon garlic powder, 2 teaspoons onion powder, ½ teaspoon smoked paprika, ½ teaspoon paprika, a dash of nutmeg, freshly ground black pepper, and 1 tablespoon cornstarch. Stir until everything is well combined and the starch is no longer clumpy.
- Cook on high heat while stirring continuously until it reaches a boil.
- Remove from the heat, add the pasta, and stir well. Add the shredded cheese and stir well. Place everything back on medium heat and allow it to cook while gently, and continuously stirring for 5 minutes. Remove from the heat, and enjoy!