Stovetop Macaroni and Cheese Recipe

This stovetop Macaroni and Cheese is an ideal basic – and it simply occurs to be made in a single pot. Butter, flour, pasta, milk, cheese and some seasonings is all you want to make this epic basic that’s on the desk tremendous fast!

MY GO-TO MAC AND CHEESE RECIPE

Of all of the variations of Mac and Cheese I’ve, this Stovetop Macaroni and Cheese is the one which I exploit most steadily as a result of the trouble vs output is off the richter scale.

It might be simple to imagine that I make this in a single pot for comfort. However I swear to you, that’s not the rationale why. Much less washing up is a facet profit.

The explanation I make this in a single pot is as a result of the starch launched from the pasta mixes in with the sauce and emulsifies it, making a cheese sauce that’s silkier and clings higher to the pasta than making it the standard means (i.e. cooking the sauce and pasta individually).

This isn’t only a concept of mine, it’s the right solution to make Italian pastas. The best way Italians have been making it ever because the daybreak of time. Each single pasta recipe on my weblog is completed off by tossing the almost-cooked pasta within the sauce with a splash of pasta water. Doing this thickens the pasta sauce and it clings to each strand of pasta so that you don’t find yourself with a pool of pasta sauce on the backside of the bowl. I chatter on about this method in each single pasta recipe I share. (See all my pasta recipes right here!)

And by making use of this identical method to Stovetop Macaroni and Cheese, the sauce comes out actually luscious. Silky and shiny, and it clings to each macaroni. No gluggy sauce!!!

HOW TO MAKE MAC AND CHEESE

It begins with a conventional roux made with melted butter and flour which is the thickener for the sauce. Add seasonings, milk, cheese, then add the pasta.

And all of it cooks collectively on the identical time! As a result of the sauce thickens because it cooks, it must be stirred steadily. Not continually, however fairly steadily. A leisurely stir every so often, taking a sip of wine in between and flicking by means of {a magazine}.

Now that’s a pleasant imaginative and prescient of making ready dinner, isn’t it?? (Simply to be clear, that’s not what it’s like for me most nights….I want it was!!)

So take it off the range earlier, and if it’s nonetheless too skinny in your style, pop it again on later.

I do know there are lots of fancy schamcny Macaroni and Cheese model “on the market” on this huge broad world. Truffled, Lobster (sure, actually!), a number of varieties of cheeses, loaded with cream. The checklist goes on and on. And I’m positively a fan of taking part in round with Mac and Cheese myself.

However an actual basic Macaroni and Cheese is one thing that everybody ought to know. I realise I’ve fully contradicted myself right here as a result of this can be a one pot model which isn’t conventional! However the finish result’s completely bang on conventional. 😉 – Johnsat x

WATCH HOW TO MAKE IT

Stovetop Macaroni and Cheese Recipe

Print

Serves: 5 Prep Time: 3 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 472 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 50 g / 3 1/2 tbsp butter
• 3 tbsp flour
• 2 cups milk (full fat preferred but low fat is ok)
• 2 1/2 cups water
• 250 g / 2 1/2 cups elbow macaroni , uncooked
• 3/4 cup mozzarella cheese , shredded
• 1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
• Salt and pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

1. Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
2. Add about 3/4 cup of milk and mix into butter mixture – it will become a slurry pretty quickly.
3. Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
4. Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
5. Stir regularly as it cooks for 9 – 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked – tender but still firm. It should still be saucey at this stage and thinner than you want.
6. Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
7. Serve immediately!!

Notes

1. I like to use a mix of mozzarella (because it melts so well) and some cheddar or tasty cheese for flavour. But you could just skip the mozzarella – I don’t recommend using just mozzarella (not enough flavour).
Other options: Gruyere, Colby, Monterey Jack, Pepper Jack, Provolone can be used in place of the cheddar.
AUSTRALIA: Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not – safer to say don’t use Tasty Cheese! 
2. This recipe is pretty forgiving as long as you take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.
REMEMBER:* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late.
TROUBLESHOOTING:* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!* If you take it off too early, just pop it back on the stove.
3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post!
4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it’s done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don’t stress if your timing is a bit out!
5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302