Penn Herb Wellness Guide
Our Favorite Macaroni and Cheese
Angie McGowan
A versatile mac n' cheese—vary the spices depending on which type of cheese you use.
Ingredients
- 2 cups elbow macaroni
- 2 Tbs butter
- 1 Tbs grated onion
- 1 clove garlic, grated
- 1/2 tsp salt
- 1/4 tsp mustard powder
- 2 Tbs flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese (or any cheese of your choice)
Directions
- Cook pasta according to package directions.
- Melt butter in skillet. Add onion, garlic, salt, and mustard powder.
- Add flour and whisk to combine. Cook the roux until it smells nutty.
- Add milk and whisk to combine. Turn heat to high and bring to a boil while stirring constantly.
- When mixture starts to bubble and thicken, turn heat to low. Add cheese and whisk until it has melted.
- Add macaroni back to pot and simmer for about 2 minutes.
Nutrition Facts
Calories 391
Calories from Fat 135 (35%)
(23%)Total Fat 15g
(44%)Saturated Fat 9g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(15%)Cholesterol 45mg
(22%)Sodium 537mg
(3%)Potassium 111mg
Total Carbohydrate 49g
(5%)Dietary Fiber 1g
Sugars 7g
Sugar Alcohols 0g
(30%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.