Stovetop Mac & Cheese: Skipping the Oven to Cut Your Energy Line Item
Baking mac and cheese for 25 minutes at 350°F costs real money in electricity. A stovetop roux method hits the same creamy texture in under 12 minutes on one burner.
INGREDIENT UNIT LEDGER
SERVINGS:
4
INGREDIENT ITEM
QTY
UNIT COST
Elbow Macaroni
12 oz
$0.96
Unsalted Butter
3 tbsp
$0.66
All-Purpose Flour
3 tbsp
$0.15
Whole Milk
2 cups
$0.60
Sharp Cheddar, Shredded
2 cups
$1.60
ESTIMATED TOTAL MATRIX:
$3.97
COST PER SERVING:
$0.99
Preparation Protocol
- Boil the Pasta: Cook macaroni until al dente in salted water, then drain.
- Make the Roux: Melt butter in the same pot, whisk in flour, and cook for 1 minute until pale and bubbling.
- Build the Sauce: Slowly whisk in milk, stirring constantly until thickened, about 4 minutes.
- Melt and Combine: Remove from heat, stir in shredded cheddar until fully melted, then fold in the cooked macaroni.