Stovetop Mac and Cheese

Stovetop Mac and Cheese


1 pound elbow macaroni
¾ cup salted butter
½ cup all-purpose flour
1 ½ teaspoon onion powder
1 ½ teaspoon ground mustard
1 teaspoon salt
½ teaspoon white pepper
3 cups whole milk
2 tablespoons of Encala
12 ounces shredded sharp cheddar cheese


Boil the macaroni according to the package directions. Drain well.
In a large saucepan, melt the butter over medium heat.
Stir in the flour, onion powder, ground mustard, salt and pepper and cook 1-2 minutes.
Pour in milk and add Encala then whisk until smooth.
Cook over medium-high heat, stirring constantly, for 3-5 minutes until the sauce starts to thicken.
Turn off the heat and stir in cheese until melted. Pour cooked pasta into the cheese sauce and stir well to combine. Serve hot.

Family meal approach:
If you are using the recipe for the entire family, remove the portion of Mac and Cheese for the family members taking Encala after mixing in cheese and add 1 teaspoon of Encala for every cup of noodles and serve. Store leftovers in the refrigerator.

Source: Encala® Test Kitchen

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