Mac and cheese is a classic comfort food that people of all ages enjoy. This stovetop mac and cheese is simple to prepare, and it is perfect for any picnics, bbqs and really any occasion. Most people enjoy mac and cheese as a side, but I love having it as a full meal.
There are so many variations to mac and cheese out there. You can add various types of cheese, mix in any kind of meat, vegetables, or serve it with a crispy breadcrumb topping. I am not a fan of crispy mac and cheese. I rather the gooey kind, but you can always customize this recipe to your liking.
This recipe includes a roux, which is a mixture of flour and fat used to thicken sauces. It is typically made with an equal amount of both, but I added less flour in this recipe so it wouldn’t have as much floury taste. You can opt to make it without the roux, but the sauce will break and become gritty, so I don’t recommend it.
INGREDIENTS NEEDED FOR STOVETOP MAC AND CHEESE
1. Elbow Macaroni
2. Milk
3. Cheddar Cheese
4. Salt
5. Unsalted Butter
6. Flour
7. Black Pepper
8. Paprika
9. Garlic Powder
HOW TO MAKE STOVETOP MAC AND CHEESE
1. Add water and salt to a pot and bring it to a boil. Add as much salt as needed until it tastes like sea water. This gives the macaroni flavor.
2. Add in your macaroni and cook until al dente or as tender as you want it.
3. Once your macaroni is done, drain it and rinse under cold water to stop the cooking process.
4. Melt your butter in a pot and immediately add in your flour. Cook on medium/low heat for 1-2 minutes.
5. Slowly add in your milk and whisk consistently to avoid any lumps.
6. Add in your salt, pepper, garlic powder, paprika, and cook until the sauce thickens or coats the back of your spoon.
7. Add in your cheese, 1 cup at a time, and stir until the cheese has melted.
8. Stir in your macaroni, turn off your heat and rest for 5 minutes. The sauce will thicken as it cools. If you prefer less sauce, reduce the amount of milk added.
9. After resting, stir before serving.
BEST CHEESE FOR MAC AND CHEESE
- Cheddar
- Parmesan
- Gruyere
- Gouda
- Cream Cheese
- Brie
- Monterey Jack
- Goat Cheese
* Do not use pre-shredded cheese. It is best to shred your own cheese as pre-shredded cheese is coated in a starch to prevent them from sticking together. This results in the cheese not melting properly.
HOW TO STORE IT
You can store your mac and cheese in the fridge for up to 4 days in an airtight container.
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
STOVETOP MAC AND CHEESE
Ingredients
- 1 ½ cups Dried Elbow Macaroni
- 2 cups Milk
- 2 ½ cups Shredded Cheddar Cheese (room temp)
- ½ tsp Salt
- 3 tbsp Unsalted Butter
- 2 tbsp Flour
- ¼ tsp Black Pepper
- ¼ tsp Paprika
- ¼ tsp Garlic Powder
Instructions
- Add water and salt to a pot and bring it to a boil. Add as much salt as needed until it tastes like sea water. This gives the macaroni flavor.
- Add in your macaroni and cook until al dente or as tender as you want it. (8-10 minutes).
- Once your macaroni is done, drain it and rinse under cold water to stop the cooking process.
- Add your flour and butter to a pot and cook on medium heat for about 1-2 minutes.
- Slowly add in your milk and whisk consistently to avoid any lumps.
- Add in your salt, pepper, garlic powder, paprika, and cook until the sauce thickens or coats the back of your spoon.
- Add in your cheese, 1 cup at a time and stir until the cheese has melted.
- Stir in your macaroni, turn off your heat and rest for 5 minutes. The sauce will thicken as it cools. If you prefer less sauce, reduce the amount of milk added.
- After resting, stir before serving.
