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Stovetop Mac and Cheese

Stovetop Mac and Cheese
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Enjoy rich, velvety Stovetop Mac and Cheese ready in under 20 minutes—a creamy, comforting classic perfect for any quick meal. This dish combines gooey cheddar cheese and tender elbow macaroni, offering ultimate satisfaction without baking. Ideal for busy days, picky eaters, and customizable to suit any taste.

Ingredients

Pasta

  • Elbow Macaroni – 8 ounces (about 2 cups)

Cheese Sauce

  • Butter – 2 tablespoons
  • All-Purpose Flour – 2 tablespoons
  • Whole Milk – 2 cups
  • Sharp Cheddar Cheese, shredded – 2 cups
  • Salt – 1/2 teaspoon (to taste)
  • Black Pepper – 1/4 teaspoon (to taste)
  • Optional Mustard Powder – 1/4 teaspoon

Instructions

  1. Cook the Pasta: Start by boiling a large pot of salted water. Add the elbow macaroni and cook according to the package instructions until just al dente. Drain and set aside, reserving a little pasta water for later.
  2. Make the Roux: In the same pot, melt butter over medium heat. Whisk in flour continuously until it forms a smooth paste and slightly bubbles, about 1-2 minutes. This step is crucial to thicken the cheese sauce properly.
  3. Add Milk Gradually: Slowly pour in the milk while whisking constantly to avoid lumps. Keep whisking until the mixture thickens to a creamy, pourable sauce—usually 4 to 5 minutes.
  4. Melt the Cheese: Lower the heat and stir in shredded cheddar cheese in batches, mixing until completely melted and smooth. Season with salt, pepper, and a pinch of mustard powder if using.
  5. Combine Pasta and Sauce: Add the drained macaroni back into the sauce. Mix well to ensure every piece of pasta is coated in that dreamy cheese sauce. If necessary, add a splash of reserved pasta water to loosen the sauce.
  6. Serve Warm: Transfer your Stovetop Mac and Cheese to bowls or plates and enjoy immediately, while the cheesy goodness is at its best.

Notes

  • Use fresh shredded cheese instead of pre-shredded for a smoother melt and better texture.
  • Don’t overcook pasta; al dente pasta prevents mushiness when mixed with the sauce.
  • Whisk constantly when adding flour and milk to avoid lumps in the sauce.
  • Melt cheese on low heat to prevent separation or clumping.
  • Reserve a bit of pasta water to thin the cheese sauce if it becomes too thick.

Nutrition

Keywords: stovetop mac and cheese, quick mac and cheese, creamy mac and cheese, easy mac and cheese, cheesy pasta, comfort food

Find it online: https://marygourmet.com/stovetop-mac-and-cheese/