Stovetop Mac And Cheese Recipe
Creamy, rich, and irresistibly cheesy, this stovetop mac and cheese comes together in under 30 minutes with simple ingredients. A velvety cheese sauce coats tender macaroni for the ultimate comfort food. Perfect for weeknight dinners, potlucks, or anytime you’re craving homemade cheesy goodness.
Equipment
- Colander
- Silicone spatula
- Measuring cups
- Whisk
- Measuring spoons
- Wooden spoon
- Cheese grater
Ingredients
- 2 tbsp butter
- 1½ cups cheddar cheese, shredded
- 2 cups macaroni, uncooked
- ¼ tsp salt and pepper each
- ½ cup heavy cream
- 2 tbsp flour
- ¼ tsp onion powder
- ½ tsp hot sauce
- ½ mustard powder
- 1 cup milk
Instructions
- Bring a large pot of salted water to a boil, then add the macaroni.
- Let it return to a boil and cook according to the package directions, setting a timer to avoid overcooking.
- Drain the pasta once it’s cooked.
- Meanwhile, in another large pot over medium heat, melt the butter and stir in the flour with a silicone spatula.
- Keep stirring for 1-2 minutes, then slowly add the heavy cream or milk in small splashes, stirring continuously to avoid breaking the roux and thinning the sauce.
- Let the mixture come to a boil, then lower it to a simmer.
- Add the seasonings and hot sauce, then reduce the heat to low.
- Gradually sprinkle in the shredded cheese, stirring continuously until the sauce is smooth and combined.
- Finally, add the drained macaroni and stir until everything is coated.
- Serve warm.
Notes
- Shred the cheese from a block for better melting and flavor than pre-shredded cheese.
- Use a combination of sharp cheddar and Monterey Jack for a balanced, creamy taste.
- If the sauce seems too thick after adding the pasta, stir in a splash of reserved pasta water or milk to loosen it.