Description
A simple and delicious mac and cheese recipe that requires no roux and no eggs, perfect for a quick meal.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions until al dente.
- In a large pot, combine the cooked macaroni, shredded cheddar cheese, milk, cream cheese, garlic powder, onion powder, salt, and pepper.
- Stir over low heat until the cheese is melted and the mixture is creamy.
- Serve hot and enjoy your easy mac and cheese!
Notes
- Feel free to add cooked vegetables or protein for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg