Stovetop Mac and Cheese
This stovetop mac and cheese is a very simple recipe, yet incredibly delicious, creamy, and smooth! It comes together in just 30 minutes and it's the perfect side dish for any meal!
Servings: 6 people
Calories: 576kcal
Equipment
- Food processor with shredding disk attachment
Ingredients
- 3 cups FRESHLY shredded sharp cheddar cheese see note below
- ¾ pound elbow macaroni or cavatappi
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 to 2 ½ cups whole milk warmed slightly to room temperature
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- In a pot with generously salted water, cook pasta according to package directions. Drain and set aside. Do not rinse with water.
- In a medium pot or dutch oven (I use a 4-quart), melt butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until it’s slightly thickened and smells a bit nutty. This is called a roux.
- Gradually add the milk in parts, whisking until imported each time (this prevents lumps). Let it come to a very low simmer - it will thicken as it heats up. This should take about 3 minutes or so.
- Once thickened, stir in the shredded cheese and mix. Turn off the heat as soon as it’s incorporated and melted. Season with garlic powder, salt, and pepper to taste. Tip: There’s no need to simmer the cheese sauce, as too much heat can make it gritty.
- Return the cooked macaroni pasta and stir until well combined and warm. Serve immediately. Enjoy!
Notes
- Shred the cheese using a food processor (use only the top shredding blade) or a box grater.
- Do not use store-bought pre-shredded cheese. These contain added starches and preservatives that make it gritty and hard to melt.
- Milk: Use room temperature milk (just microwave for a few seconds). This will help incorporate into the roux better.
- Store leftovers for up to 3 or 4 days in the fridge in an airtight container.
- Reheat over or on the stovetop or in the microwave oven. You may need to add an extra splash of milk to loosen up the cheese because it thickens when stored overnight.
- Freeze in resealable bags (squeeze the air out) for up to 2 months.
- Sharp cheddar: Monterey Jack, Colby Jack, American, White Cheddar.
- Elbow macaroni: Cavattapi, small pasta shells, rotini.
- Whole milk: 2 percent works too. Avoid using skim milk, as it’s too diluted.
Nutrition
Calories: 576kcal | Carbohydrates: 51g | Protein: 24g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 502mg | Potassium: 300mg | Fiber: 2g | Sugar: 6g | Vitamin A: 934IU | Calcium: 515mg | Iron: 1mg