Why Make This Recipe
Who doesn’t love a warm, cheesy bowl of mac and cheese? Seriously, it’s basically comfort food royalty. Stovetop Macaroni and Cheese is super quick to whip up and even quicker to devour. Plus, you get to skip the oven drama—no baking required, just pure cheesy goodness in minutes!
It’s perfect for busy weeknights, unexpected guests, or even as a midnight snack (no judgment here!). Not to mention, you can tweak it to fit whatever you have on hand. Sounds like a win-win, right?
How to Make Stovetop Macaroni and Cheese
Making Stovetop Macaroni and Cheese is a piece of cake—I mean, who wouldn’t want cheesy pasta at their fingertips? Here’s the scoop on how to get it done in no time:
- Boil your elbow macaroni in salted water until it’s al dente (about 8 minutes).
- Drain and set it aside, because we’re about to make it cheesy!
- Melt butter in the same pot over medium heat.
- Whisk in flour to create a roux; let it get golden for about 2 minutes.
- Gradually whisk in milk until smooth. Cook until it thickens (around 5 minutes).
- Stir in the shredded cheddar until it melts into a creamy dream.
- Combine the cooked pasta with that glorious cheese sauce and mix well.
- Serve it up hot, and feel free to sprinkle some breadcrumbs on top for a lil’ extra crunch!
Ingredients
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp mustard powder
- ½ cup breadcrumbs for topping (optional)
Directions
- Boil pasta in salted water until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour to form a roux; cook for 2 minutes until golden.
- Gradually whisk in milk until smooth. Cook until thickened, about 5 minutes.
- Stir in shredded cheddar until melted and creamy.
- Combine cooked pasta with cheese sauce, mixing well.
- Serve immediately, topping with breadcrumbs if desired.
How to Serve Stovetop Macaroni and Cheese
You’ve whipped up this delicious mac and cheese, now what?
- Serve it hot straight from the pot for ultimate creaminess.
- Pair it with grilled chicken or a side salad for a full meal.
- Consider mixing in some cooked vegetables like broccoli or spinach. You know, to pretend you’re eating healthy. 😜
How to Store Stovetop Macaroni and Cheese
If you happen to have any leftovers (which is pretty rare), you’ll want to store them properly.
- Refrigerate in an airtight container for up to 3 days.
- When you’re ready to enjoy it again, reheat it on the stovetop or in the microwave. Add a splash of milk to get that creamy texture back!
Tips to Make Stovetop Macaroni and Cheese
- Use sharp cheddar for the best flavor. Mild cheese might leave you wanting.
- Add spices like paprika or garlic powder for an extra kick.
- Customize your cheese blend! Mix in mozzarella, gouda, or whatever floats your boat. Cheese lovers unite!
- For a crunchy top, broil it for a few minutes after adding breadcrumbs. Just keep an eye on it—burnt cheese? No thanks!
Variation
Feeling adventurous? Try adding:
- Protein: Cooked bacon, diced ham, or chicken for a hearty option.
- Greens: Stir in peas, spinach, or kale for some color and nutrients.
- Different Cheeses: Experiment with cream cheese for extra creaminess or pepper jack for a spicy twist.
FAQs
Q: Can I use gluten-free pasta?
Absolutely! Just swap the elbow macaroni for your favorite gluten-free version and follow the same steps.
Q: Can I make this recipe without butter?
Yes, you can use olive oil or a dairy-free butter substitute. Just keep seasoning in mind!
Q: How do I make it extra creamy?
Add a little more cheese or a splash of cream to the sauce. The creamier, the better, am I right? 😊
Now grab your ingredients and get cooking. You’re about to dive into a bowl of pure happiness!
Stovetop Macaroni and Cheese
Ingredients
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded For best flavor, use sharp cheddar
- 1 cup whole milk
- 2 tbsp unsalted butter Can substitute with olive oil or dairy-free butter
- 2 tbsp all-purpose flour For thickening the sauce
- 1 tsp mustard powder Adds flavor to the cheese sauce
Topping (optional)
- ½ cup breadcrumbs For topping, optional for crunch
Instructions
Preparation
- Boil elbow macaroni in salted water until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour to form a roux; cook for 2 minutes until golden.
- Gradually whisk in milk until smooth. Cook until thickened, about 5 minutes.
- Stir in shredded cheddar until melted and creamy.
- Combine cooked pasta with cheese sauce, mixing well.
- Serve immediately, topping with breadcrumbs if desired.
Notes
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