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homemade stovetop mac and cheese

Stovetop Mac And Cheese

Bianca Turci
This Homemade Stovetop Mac And Cheese is truly the creamiest, cheesiest ever! Ready in just 30 minutes and so nostalgic and comforting!
This is the perfect quick dinner idea for busy weekdays and the one side dish that will get you lots of recipe requests during the Holidays!
5 from 2 votes
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Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 503 kcal

Ingredients
  

  • 8 oz (225 g) uncooked macaroni
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (15 g) all-purpose flour
  • 1/2 tsp Dijon mustard (optional)
  • 1/4 teaspoon paprika (optional)
  • 1 and 1/2 cups (375 ml) whole milk
  • 1 and 1/2 cups (150 g) shredded sharp cheddar cheese (I recommend buying a block of cheese and shredding it at home if you want the best flavor!)

Instructions
 

  • STEP ONE: Cook the pasta in boiling salted water according to package instructions (al-dente), drain, then toss with about 1 teaspoon of butter to keep it from sticking.
  • STEP TWO: Make the base for the sauce (roux). In a large saucepan over medium heat, add the butter and allow to melt. Once the butter has melted, add in the flour, spices and mustard (if using) and mix until a paste starts forming. Cook the paste until it turns golden and smells nutty, about 2-3 minutes.
  • STEP THREE: Add in the milk, slowly, while stirring constantly to keep the roux from clumping up. If it does clump up, simply keep stirring but make sure to stir faster, the clumps will dissolve! Stir until the sauce thickens up, about 4-5 minutes.
  • STEP FOUR: Add in the cheese as you keep stirring so the cheese will melt evenly. Season with salt and pepper to taste.
  • STEP FIVE: Add the cooked pasta to the sauce, turn off the heat, stir, and serve! If you cooked the sauce a bit longer and you find it to the be too thick and not as creamy once you add the pasta, simply mix in a splash of whole milk!

Notes

Baking Instructions

If you want to turn this into Baked Mac And Cheese, you can but cook the sauce for just 2-3 minutes, keep it runnier than you would for regular stovetop mac and cheese so it won’t dry up in the oven!
For The Topping: Mix together 3/4 cups (40 g) panko crumbs + 2 tablespoon (30 g) melted butter + 1/4 teaspoon salt.
How To Bake: After step 5, add the pasta with the sauce to a pre-greased 9 x 13 inch (22 x 33 cm) baking dish. Top with the prepared topping. Bake in a 350F (180C) oven for 15-20 minutes, or 10-15 minutes plus 2-5 minutes of broiling for a crispier top (keep an eye on the oven, some broilers tend to burn food quickly).

Storing And Reheating Instructions

Refrigerator: Store in an air-tight container once cooled down for up to 3-4 days.
Freezer: Store in an air-tight container once cooled down for up to 2-3 months.
Reheating Instructions: Reheat on the stovetop over low heat with a splash of milk or cream, stir frequently. For the microwave, place the mac and cheese in a microwave-safe dish, add a splash of milk or cream, cover, and heat in 30-second intervals, stirring in between.
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Nutrition

Calories: 503kcalCarbohydrates: 51gProtein: 21gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 69mgSodium: 323mgPotassium: 306mgFiber: 2gSugar: 6gVitamin A: 812IUVitamin C: 0.003mgCalcium: 427mgIron: 1mg
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