This stovetop mac and cheese is creamy, cheesy, and oh-so-comforting! It comes together quickly, making it perfect for a busy night or a cozy meal anytime.
I love how I can whip it up in just one pot—less mess means more time to enjoy! Plus, adding extra cheese on top is totally a must. Who can resist that? 🧀
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape is perfect for holding cheese sauce. If you want something different, try cavatappi or shells! They hold onto the cheese nicely too.
Cheddar Cheese: Sharp cheddar gives a robust flavor, but feel free to mix in mild cheddar if you prefer. You can also experiment with gouda or pepper jack for an extra flair.
Milk: Whole milk keeps the sauce creamy, but you can substitute with 2% milk or plant-based options like almond or oat milk for a lighter version. The texture may vary slightly, but it’ll still be tasty!
Butter: Unsalted butter is standard here, but you can use olive oil or vegan butter if you need a dairy substitute. They’ll help achieve a rich base for the cheese sauce.
How Do I Make the Creamiest Cheese Sauce?
Making a smooth cheese sauce is key to great mac and cheese! Start with a roux—it’s simple and vital. Here’s how:
- In a medium pot, melt the butter; then whisk in the flour. Cook for about 1-2 minutes until it’s lightly golden. This helps remove the raw flour taste.
- Slowly add in the milk while whisking constantly to avoid any lumps. Keep the heat at medium until it bubbles and thickens—this takes around 4-5 minutes.
- Add in the cheese gradually after thickening. Stir until it’s fully melted and creamy, avoiding high heat, which can separate the cheese.
Remember to taste as you go! Adjust spices and cheese to your liking for the perfect comfort dish.
Stovetop Mac And Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni (about 2 cups)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard (optional, for flavor depth)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper or smoked paprika (for garnish and slight spice)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus about 10-15 minutes for cooking. In total, you’ll spend around 30 minutes to create this creamy, cheesy delight! Perfect for a quick and easy meal any day of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add in the elbow macaroni and cook according to the package instructions until al dente, which is usually about 7-8 minutes. Once cooked, drain the pasta in a colander and set it aside while you prepare the cheese sauce.
2. Make the Roux:
Return the same pot to the stove over medium heat. Add the unsalted butter and let it melt. Once melted, whisk in the all-purpose flour. Continue to whisk for about 1-2 minutes until the mixture is lightly golden; this helps create a smooth base for your cheese sauce and removes any raw flour taste.
3. Add the Milk:
Gradually pour in the whole milk while whisking continuously to prevent lumps. Keep an eye on it and cook until the mixture thickens slightly, about 4-5 minutes. Stir regularly to keep it from sticking to the bottom of the pot.
4. Season the Sauce:
Once your milk mixture is thickened, add in the Dijon mustard, garlic powder, onion powder, salt, and pepper. This will give your cheese sauce a delightful flavor boost!
5. Cheese it Up:
Now it’s time for the cheese! Lower the heat to medium-low and stir in the shredded sharp cheddar and mozzarella cheeses. Keep stirring until all the cheese has melted into a smooth and creamy sauce.
6. Combine Pasta and Cheese Sauce:
Add the drained macaroni back into the pot with the cheese sauce. Gently toss everything together, making sure every piece of pasta is coated in that dreamy cheese sauce.
7. Taste and Adjust:
Give your mac and cheese a quick taste test. You can add more salt, pepper, or even a touch of cayenne for a little kick if you like!
8. Serve and Enjoy:
Serve your hot, creamy stovetop mac and cheese in bowls. For a lovely finishing touch, sprinkle a pinch of cayenne pepper or smoked paprika on top for an extra bit of flavor and color. Dig in and enjoy your delicious creation!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape that you prefer, such as cavatappi, shells, or even gluten-free pasta. Just adjust the cooking time according to the package instructions for the type of pasta you choose!
How Can I Make This Mac and Cheese Healthier?
You can lighten up this dish by using whole wheat or legume-based pasta. Additionally, consider reducing the amount of cheese and substituting some of the milk with low-fat or unsweetened almond milk. Adding some steamed broccoli or spinach can also boost the nutritional value!
Can I Make This Recipe Vegan?
Yes! To make a vegan version, use a plant-based pasta, substitute the butter with vegan butter or olive oil, and replace the milk with almond milk or coconut milk. For the cheese, try using a vegan cheese blend or nutritional yeast for a cheesy flavor without dairy.
How Do I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm it gently on the stovetop or in the microwave, stirring frequently to restore creaminess.
