Hey there, fellow food lovers! This mac and cheese recipe is the very definition of comfort food—it’s creamy, cheesy, and amazing. This recipe for stovetop macaroni and cheese is among the best you’ll ever make since it uses a gooey, buttery homemade cheese sauce. If you want to go really fancy, you can bake it into a tasty casserole and cover it with a crunchy, crispy breadcrumb coating. Tastes great!
Table of Contents
Why Stovetop Mac and Cheese?
Before we jump into the recipe, let’s talk about why stovetop mac and cheese is such a winner:
- Quick and easy: No need to wait for the oven to preheat!
- Customizable: You can easily adjust the cheese blend to suit your taste.
- Creamy perfection: The sauce comes together right on the stove for maximum creaminess.
- Kid-friendly: It’s a dish the whole family will love.
- Budget-friendly: Uses simple ingredients you probably already have in your kitchen.
Ingredients You’ll Need
Here’s what you’ll need to whip up this delicious stovetop mac and cheese:
- 2 cups elbow macaroni or your favorite short pasta
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- Fresh parsley for garnish (optional)
Let’s Get Cooking!
Now that we’ve got our ingredients ready, let’s walk through the steps to make this creamy stovetop mac and cheese:
Cook the pasta:
Heat a large saucepan of salted water till it boils.
Add your pasta and cook it al dente ( cooked so as not to be too soft; firm to the bite.), following the directions on the package.
After draining, place the pasta aside.
Make the roux:
In the same pot (because who wants to wash more dishes), melt the butter over medium heat.
Once it’s melted, add the flour and whisk constantly for about 1 minute.
This creates a roux, which will help thicken our cheese sauce.
Create the base for the cheese sauce:
Slowly pour in the milk, whisking continuously to prevent lumps from forming.
Keep whisking until the mixture is smooth and starts to thicken, about 3-5 minutes.
Add the cheese:
Once the milk mixture has thickened, reduce the heat to low and start adding the cheeses.
Begin with the cheddar cheese, adding it in small handfuls and stirring until completely melted before adding more.
Repeat with the mozzarella and Parmesan cheeses.
Stir until the sauce is smooth and creamy.
Season the Sauce
Season the cheese sauce with salt, black pepper, garlic powder, and paprika.
Adjust the seasonings to taste.
If you like a bit of heat, you can also add a pinch of cayenne pepper.
Combine and serve:
Add the cooked pasta to the cheese sauce and stir gently to coat all the pasta.
Season the pasta with salt, black pepper, garlic powder, and paprika.
Serve immediately and enjoy your creamy, cheesy masterpiece!
Simple Tips for Perfect Stovetop Mac and Cheese
- Grate Your Own Cheese: Freshly grated cheese melts better than pre-shredded cheese.
- Use Good Cheese: High-quality cheese makes a tastier mac and cheese.
- Cook Pasta Just Right: Cook the pasta until it’s firm (al dente) to prevent it from getting mushy.
- Make a Smooth Base: Whisk the flour and butter well to avoid lumps in your sauce.
- Add Milk Slowly: Pour in the milk gradually while whisking to keep the sauce smooth.
- Season Well: Taste the sauce and add salt, pepper, garlic powder, and paprika to your liking.
- Mix Cheeses: Try different cheeses like cheddar, Gruyère, or gouda for a richer flavor.
- Adjust Consistency: If the sauce is too thick, add a bit more milk. If it’s too thin, cook it longer.
- Add Extras: Mix in things like crispy bacon, onions, or broccoli for more flavor and texture.
- Serve Fresh: Mac and cheese tastes best right after it’s made. If reheating, add a little milk and heat gently.
These simple tips will help you make delicious and creamy stovetop mac and cheese every time. Enjoy!
Nutrition
Here’s a simple nutrition chart for the stovetop mac and cheese recipe. Please note that these are approximate values based on standard ingredients and may vary depending on specific brands used and any modifications to the recipe. This chart assumes the recipe serves 4 people.
Nutrition Facts (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| – Saturated Fat | 15g |
| – Trans Fat | 0g |
| Cholesterol | 70mg |
| Sodium | 600mg |
| Total Carbohydrate | 40g |
| – Dietary Fiber | 2g |
| – Sugars | 5g |
| Protein | 20g |
| Vitamin A | 15% DV |
| Calcium | 40% DV |
| Iron | 10% DV |
DV = Daily Value
Additional notes:
- This mac and cheese is a good source of protein and calcium.
- It’s high in saturated fat due to the cheese and whole milk.
- The sodium content can vary based on the type of cheese used and if salt is added to the pasta water.
- To reduce calories and fat, you could use low-fat milk and cheese, but this will affect the creaminess and flavor.
- Adding vegetables can increase the fiber and vitamin content.
Remember, this is a comfort food and meant to be enjoyed in moderation as part of a balanced diet.
Customizing Your Mac and Cheese
One of the best things about stovetop mac and cheese is how easy it is to customize. Here are some ideas to switch things up:
1. Bacon mac and cheese: Stir in some crispy bacon bits for a smoky, salty twist.
2. Spicy mac and cheese: Add a dash of cayenne pepper or some diced jalapeños for a kick.
3. Truffle mac and cheese: Drizzle with a bit of truffle oil before serving for a gourmet touch.
4. Buffalo chicken mac and cheese: Mix in some shredded rotisserie chicken and buffalo sauce for a game day favorite.
5. Pesto mac and cheese: Swirl in a spoonful of pesto for a fresh, herby flavor.
Storing and Reheating
If you somehow end up with leftovers (it’s rare, but it happens!), here’s how to store and reheat your mac and cheese:
Storing:
Allow the mac and cheese to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3 to 4 days.
Reheating:
Reheating mac and cheese on the stovetop is the most effective method. Add a splash of milk to help recreate the creamy texture, and heat over low, stirring frequently. You can also microwave it in short bursts, stirring in between, but be careful not to overheat, as this can cause the cheese sauce to separate.
Healthier Mac and Cheese Options
Are you trying to find a healthy version of mac and cheese? ? Try these ideas:
- Use whole grain pasta for added fiber.
- Swap some of the cheese for pureed cauliflower or butternut squash.
- Use low-fat milk instead of whole milk.
- Add plenty of veggies to boost the nutrient content.
Mac and Cheese: A Brief History
Did you know that the history of mac and cheese dates back centuries? The first known recipe for a dish resembling mac and cheese dates back to 13th century Italy. In America, it’s believed that Thomas Jefferson helped popularize the dish after trying it in France and serving it at a state dinner in 1802.
With so many different versions and ways to prepare it, mac and cheese is now a popular popular dish all throughout the world. Our delectable stovetop version is just one way you can savor this traditional meal.
Conclusion
There you have it, folks – the ultimate stovetop mac and cheese recipe! This creamy, cheesy dish is sure to become a staple in your meal rotation. It’s quick, easy, and endlessly customizable, making it perfect for busy weeknights or lazy weekends.
Whether you stick to the classic recipe or get creative with add-ins, this stovetop mac and cheese is guaranteed to satisfy your comfort food cravings. So grab your pot, your favorite pasta, and get ready to indulge in a bowl of cheesy goodness.
Remember, the key to great mac and cheese is using quality ingredients and not being afraid to experiment. So go ahead, give this recipe a try, and don’t hesitate to make it your own. Happy cooking, and even happier eating!
Do you have a favorite mac and cheese recipe or secret ingredient? Share in the comments below – we’d love to hear from you!
Q: Can I use non-dairy milk?
A: Yes! Unsweetened almond or oat milk can work well in this recipe.
Q: What’s the best cheese to use?
A: A sharp cheddar is classic, but feel free to experiment with different cheese blends.
Q: Can I use different types of pasta?
A: Yes! While elbow macaroni is traditional, you can use any short pasta shape like shells, penne, or fusilli. Just make sure to adjust cooking time based on the package instructions.
Q: What if I don’t have whole milk?
A: You can use 2% milk or even a mix of milk and cream. The sauce might be a bit less rich with lower fat milk, but it will still work.
Q: Can I make this recipe ahead of time?
A: It’s best served fresh, but you can make it ahead. Reheat gently on the stove with a splash of milk, stirring often to keep it creamy.
Q: How do I fix a grainy cheese sauce?
A: This usually happens if the heat is too high. Try whisking in a splash of milk over low heat until it smooths out.
Is there a way to make this healthier?
A: You can use whole wheat pasta and low-fat milk. Adding veggies like broccoli or peas can also boost nutrition.
Q: My sauce is too thick. What should I do?
A: Simply add a little more milk, a tablespoon at a time, until you reach the desired consistency.
Q: Can I make this recipe gluten-free?
A: Yes, use gluten-free pasta and replace the flour with cornstarch or a gluten-free flour blend.
Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stove with a splash of milk, stirring frequently. Avoid the microwave if possible, as it can make the texture uneven.
Q: Can I add meat to this recipe?
A: Absolutely! Cooked and crumbled bacon, diced ham, or shredded chicken are great additions.
Q: My kids don’t like strong cheese flavors. What should I use?
A: Stick with mild cheddar or even American cheese for a milder flavor that kids typically enjoy.
Stovetop Mac and Cheese recipe
Ready in only 20 minutes, this creamy and cheesy stovetop mac & cheese is the epitome of comfort food! This dish, which calls for basic cupboard items, has flawlessly cooked pasta encased in a smooth cheese sauce. Children and adults alike will enjoy the rich, well-balanced taste that is created by sharp cheddar cheese. Enjoy it alone or with your own additions for a traditional flavor of homemade comfort food. Ideal for hectic weeknights or whenever you want a filling, fast lunch!
Ingredient List
Instructions
recipe details
-
Cook the Pasta
- Start by cooking the elbow macaroni according to the package instructions.
- Make sure to cook it until it's al dente, as the pasta will continue to cook a bit when combined with the cheese sauce.
- Once done, drain the pasta and set it aside.
-
- In a large saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk continuously for about 2-3 minutes until the mixture is smooth and has a light golden color.
- This is called a roux, and it will help thicken your cheese sauce.
-
- Gradually add the milk to the roux, whisking constantly to avoid lumps.
- Continue to cook and stir the mixture until it begins to thicken, about 5-7 minutes.
-
Add the Cheese
- Once the milk mixture has thickened, reduce the heat to low and start adding the cheeses.
- Begin with the cheddar cheese, adding it in small handfuls and stirring until completely melted before adding more.
- Repeat with the mozzarella and Parmesan cheeses.
- Stir until the sauce is smooth and creamy.
-
Season the Sauce
- Season the cheese sauce with salt, black pepper, garlic powder, and paprika. Adjust the seasonings to taste.
- If you like a bit of heat, you can also add a pinch of cayenne pepper.
-
Combine Pasta and Cheese Sauce
- Add the cooked macaroni to the cheese sauce, stirring gently to combine until all the pasta is evenly coated with the sauce.
- If the sauce seems too thick, you can add a splash of milk to reach your desired consistency.
-
Serve and Enjoy
- Your stovetop mac and cheese is now ready to be served!
- Garnish with fresh parsley if desired, and enjoy this creamy, cheesy delight while it's hot.
