Easy Mac and Cheese Recipe Stovetop
User Reviews
5
Easy Mac and Cheese Recipe Stovetop
Description
This recipe outlines making a traditional roux with butter and flour seasoned with kosher salt, garlic powder, mustard powder, and cayenne pepper, which forms the base of the cheese sauce. Liquids including water, whole milk, and evaporated milk are gradually whisked in to prevent lumps. Dry elbow macaroni is added directly to the sauce mixture and cooked on medium heat, allowing the pasta to absorb the flavorful liquid while softening.
Once the pasta is tender, American cheese or Velveeta along with shredded sharp cheddar cheese are incorporated to create a creamy, smooth sauce coating the noodles. The combination of cheeses balances meltability and sharpness, lending depth to the dish.
Serving without baking keeps this dish quick and creamy. Adjust the consistency with additional milk as needed. The mac and cheese is rich and comforting, suitable as a main or side dish.
Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 1 & 1/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder dry
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 2 cups milk whole
- 1 (12-oz) can evaporated milk
- 1 pound dry elbow macaroni
- 8 ounces American cheese or Velveeta
- 3-4 cups cheddar cheese about 18 ounces, shredded, sharp
- 1/2 cup milk as needed, additional
Instructions
- Make the roux/boil the pasta. In a 3-quart saucepan or a 12-inch high sided skillet, melt 3 tablespoons butter over medium heat. In a small bowl, whisk together 2 tablespoons flour, 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. Sprinkle over the melted butter, and whisk to form a loose roux.
- Moving very slowly at first, and whisking constantly to not break the roux, very gradually add in 3 cups water, 2 cups milk, and 1 can evaporated milk. When you first start adding the liquid, stop every little bit to whisk it and smooth it out before adding more.
- Add in 1 pound dry elbow macaroni. Turn the heat up to medium high. Bring the mixture to a simmer, stirring every minute or so to make sure the noodles don't stick. After a few minutes, you will see slow bubbles coming up from the center of the pan (not just the edges). Turn the heat back down to medium low. Continue cooking and stirring on medium low for about 10 minutes, until the pasta is al dente. Be sure to stir every 1-2 minutes so that your pasta doesn't stick, and so the sauce remains creamy.
- Do not drain! Turn your heat to low.
- Meanwhile, get your cheese ready. Chop your American or Velveeta cheese into 1-inch chunks for easier melting. Shred 3-4 packed cups of sharp cheddar cheese. (I do not recommend pre-shredded cheddar because it does not melt smoothly and you will end up with slightly grainy mac and cheese. But sometimes convenience beats perfection, I get it. Do what you gotta do.)
- Turn the heat to low as soon as your pasta is al dente. Add in about 1/3 of the cheese. Stir it well and make sure all the cheese melts before adding another bunch of cheese. Adding in batches ensures that the mac and cheese doesn't get lumpy or grainy.
- Serve immediately. If you have to wait a period of time before serving, add in about a half cup of milk and stir it over low heat to loosen it up a bit. The mac and cheese will thicken as it cools.
- Reheat leftovers in the microwave or on the stove on low. Add in a little milk and stir as it heats up, to make it creamy again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1356 kcal
% Daily Value*
| Calories | 1356kcal | 68% |
| Carbohydrates | 107g | 36% |
| Protein | 64g | 128% |
| Fat | 75g | 115% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 258mg | 86% |
| Potassium | 2061mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 2335IU | 47% |
| Vitamin C | 11mg | 12% |
| Calcium | 2208mg | 221% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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