Recipes
Stovetop Mac and Cheese
8 servings
45 minutes total (Active 15 minutes)
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Ingredients
- 8 oz Publix Deli Hoop Cheddar Cheese
- ¼ cup + 1 teaspoon kosher salt, divided
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 8 oz elbow pasta
Steps
- Shred cheese. Bring water to a boil for pasta; stir in ¼ cup salt. Melt butter in small saucepan on medium, then add flour. Cook and stir 3–4 minutes until golden.
- Add 1 cup milk to pan, whisking continuously until blended and smooth. Stir in remaining 3 cups milk, onion powder, pepper, and remaining 1 teaspoon salt. Reduce heat to medium-low.
- Add cheese in batches, whisking until cheese is melted and sauce is creamy. Simmer 10 minutes, whisking occasionally.
- Meanwhile, cook pasta following package instructions; drain and return pasta to pot. Stir in cheese sauce; serve.
Other Preparation Methods
- Snack: Slice Publix Deli Hoop Cheddar Cheese and serve on wheat crackers with pickles, olives, cured meats, or jalapeños for a simple snack.
- Topping: Shred Publix Deli Hoop Cheddar Cheese and top nachos, burgers, tacos, or shepherd's pie.
Amount per ⅛ recipe serving: Calories 360, Total Fat 20g, Sat Fat 11g, Trans Fat 0g, Chol 55mg, Sodium 1050mg, Total Carb 31g, Fiber 1g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 15g, Vitamin D 10%, Calc 25%, Iron 6%, Potassium 6%