Stovetop Macaroni and Cheese
A quick and easy stovetop mac and cheese recipe that delivers cheesy goodness without the need for baking.
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
For a healthy twist, consider mixing in cooked vegetables like broccoli or spinach. To add more flavor, use spices like paprika or garlic powder. Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.