Introduction:
Creamy, cheesy, and comforting, this Stovetop Mac and Cheese is the ultimate quick-fix meal for any cheese lover. With its velvety sauce and perfectly cooked pasta, this dish is a family favorite that’s ready in just about 30 minutes. Perfect for a cozy dinner or a satisfying lunch, it’s also great for making ahead and enjoying later.
Why You’ll Love This Recipe:
- Quick and Easy: Made in one pot and ready in about 30 minutes.
- Creamy and Rich: Velvety cheese sauce with a perfect balance of flavors.
- Customizable: Add your favorite mix-ins or toppings to make it your own.
- Kid-Friendly: A hit with kids and adults alike, making it perfect for family meals.
Ingredients:
- For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional Toppings:
- Crumbled bacon
- Chopped fresh parsley
- Extra shredded cheese
Instructions:
- Cook the Pasta:
- In a large pot, bring water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In the same pot, melt the butter over medium heat.
- Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken, about 2-3 minutes.
- Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated and heated through.
- Serve:
- Spoon the mac and cheese into bowls and top with optional toppings if desired. Serve warm.
Tips for Success:
- Creamy Sauce: Make sure to cook the flour and butter mixture long enough to get rid of the raw flour taste but not too long to burn it. Gradually adding milk helps prevent lumps.
- Cheese Choice: Use good quality cheeses for the best flavor. Sharp cheddar adds a nice tanginess, while mozzarella makes the sauce extra creamy.
- Heat Control: Keep the heat low once you’ve added the cheese to avoid separating or burning the sauce.
Recipe Variations:
- Bacon Mac and Cheese: Stir in crumbled bacon for added flavor and crunch.
- Veggie Mac: Add cooked broccoli, peas, or diced tomatoes for a veggie-packed meal.
- Spicy Kick: Mix in a pinch of cayenne pepper or some hot sauce for a spicy twist.
- Extra Cheesy: Use a blend of cheeses like Gruyère or Parmesan for a richer flavor.
Serving Suggestions:
- As a Main Dish: Serve with a simple green salad for a complete meal.
- As a Side: Pair with grilled chicken or roasted vegetables for a hearty side dish.
- With Toppings: Top with extra cheese or crispy breadcrumbs for added texture.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze mac and cheese in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.
Special Equipment:
- Large Pot: Essential for cooking the pasta and making the cheese sauce.
- Whisk: Useful for smoothly combining the milk and flour mixture.
FAQ:
Can I use other types of pasta?
Yes, feel free to use any pasta shape you prefer, such as penne or shells.
Can I make this recipe ahead of time?
Absolutely. You can prepare it in advance and reheat it when needed. It may require a bit more milk to get the sauce creamy again.
How can I make this mac and cheese gluten-free?
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to make the cheese sauce.
Can I use pre-shredded cheese?
Yes, but pre-shredded cheese often contains anti-caking agents that can affect the smoothness of the sauce. Shredding cheese from a block yields the creamiest results.
Nutrition Information (per serving):
- Calories: 400
- Protein: 16g
- Carbs: 40g
- Fat: 22g
Stovetop Mac and Cheese
- Total Time: 0 hours
Ingredients
- For the Mac and Cheese:
- 8 oz elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional Toppings:
- Crumbled bacon
- Chopped fresh parsley
- Extra shredded cheese
Instructions
- Cook the Pasta:
- In a large pot, bring water to a boil and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In the same pot, melt the butter over medium heat.
- Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken, about 2-3 minutes.
- Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
- Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Combine Pasta and Sauce:
- Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated and heated through.
- Serve:
- Spoon the mac and cheese into bowls and top with optional toppings if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 400kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 16g
Closing Notes:
Did you try this Stovetop Mac and Cheese? Let us know your thoughts in the comments! Share your cheesy creations with us on social media and check back for more delicious recipes.
