Okay, so this looks super simple at first glance, but I was playing around with my normal stovetop macaroni and cheese recipe this weekend in terms of spices and seasonings and I really like how this combination came out. It had a ton of flavor besides just the sharp, buttery cheddar taste.

You’ll need:

  • One package of macaroni or other short pasta (I used egg noodles)
  • 1 tsp garlic powder
  • 3/4 tsp cayenne pepper
  • 1 1/2 tsp minced onion flakes
  • 1 tsp paprika
  • 1 1/2 tsp basil
  • 3 tablespoons butter
  • 1/2 cup milk
  • 1 1/2 cup of grated cheddar cheese
  • 1 tbsp flour
  • salt

First, cook your pasta according to the directions on the package. To a saucepan, add 2 tablespoons of your butter and melt over medium-low heat. When melted, stir in your milk and flour until slightly thickened to form a roux. Next, stir in your cheddar cheese until smooth. Next, add all of your spices. Add in as much of your noodles as can easily absorb the sauce- for me, this was about 3/4 of a large package of pasta. Then, just stir over medium low heat to warm through, adding the remaining tablespoon of butter to keep from burning. Salt to taste. Serve warm, with extra cheddar cheese if desired.