Craving the ultimate comfort food?
Get ready to unlock my secret to the creamiest, dreamiest stovetop macaroni and cheese you've ever tasted.
This recipe is so good, you'll be hooked from the very first bite!
Ingredients You'll Need
So, let's plunge into what you'll need to whip up this awesome stovetop mac and cheese! You'll need one pound of elbow macaroni—yep, the classic!
Grab four tablespoons of butter; I usually use unsalted, but salted works too if that's all you've got. Next, you'll want about a quarter-cup of all-purpose flour. This's where we start building that creamy sauce!
Now, the cheesy goodness: I like to use four cups of shredded cheddar cheese because cheddar makes everything better, right? Experimenting with cheeses like Gruyere and Parmesan can add a depth of flavor to your mac and cheese. A pinch of salt and pepper—because we aren't barbarians! Finally, you're gonna need three cups of milk. I prefer whole milk 'cause it makes the sauce extra rich. If you wanna be fancy, you might use a combo of milk AND cream.
Cooking the Pasta
I know that you are probably hungry, so listen up! I fill a large pot with about 6 cups of water. Seriously, don't skimp on the water, okay? I put it on high heat and wait for it to boil—like, a real, rolling boil.
Once it's boiling like crazy, I add a dash of salt, then I pour in 8 ounces of elbow macaroni. Give it a good stir so the pasta doesn't stick together. I set a timer for about 8 minutes. I usually cook my pasta until it's al dente, which means "to the tooth" in Italian—or just slightly firm! Using elbow macaroni makes the dish a classic comfort food.
I drain the pasta in a colander the second that timer goes off. I don't rinse! I want that starchy water to help thicken the cheese sauce later. And that's how it's done.
Making the Cheese Sauce
Now we're getting to the good stuff—making the cheese sauce! First, melt 4 tablespoons of butter in the same pot you used for the pasta, over medium heat. I know, it's a lot of butter, but trust me, it's worth it!
Once melted, whisk in 4 tablespoons of all-purpose flour. Cook it for about a minute—this gets rid of that raw flour taste. You're making a roux now!
Next, slowly pour in 3 cups of milk, whisking constantly to avoid lumps. I use whole milk for extra creaminess, but 2% works too. Keep stirring until the sauce thickens, like a thin gravy.
Now, reduce the heat and stir in 4 cups of shredded cheddar cheese. I like a mix of sharp and mild cheddar! Keep stirring until all the cheese is melted. Add salt and pepper to taste. You've got the cheesy goodness now—go team!
Serving Suggestions
Once you've got that pot of cheesy, dreamy mac—it's time to think about serving! I usually grab a big spoon and serve it hot, right from the stove into bowls.
But hey, don't stop there! You could sprinkle some toasted breadcrumbs on top for a little crunch—we're talking a quarter cup should do the trick. Or, if you're feeling fancy, add some chopped fresh parsley; a tablespoon is just enough to make it pop.
Wanna kick it up a notch? Try mixing in cooked bacon bits or diced ham. Half a cup will add a savory punch! Seriously, who doesn't love bacon? I know I do; it is just too good!
And, if you're planning a potluck, transfer it to a baking dish! This is so easy, you just gotta try it. Bake at 350°F for about 20 minutes! Boom—perfect mac, ready to go!
Short Recipe Version
Prep Time: 5 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients:
- 1 lb elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 4 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Cook macaroni according to package directions. Drain.
- Melt butter in a saucepan over medium heat.
- Whisk in flour until smooth.
- Gradually whisk in milk until smooth and thickened.
- Reduce heat to low and stir in cheese, salt, and pepper until melted.
- Add macaroni to cheese sauce and stir to combine.
- Serve immediately.
Nutrition Information (Per Serving – Estimated):
- Calories: 600
- Protein: 30g
- Fat: 35g
- Carbohydrates: 50g