Easy Mac & Cheese (Stovetop, no Flour Needed!)
User Reviews
4.8
Easy Mac & Cheese (Stovetop, no Flour Needed!)
Description
In this recipe, dried macaroni is boiled until just tender and drained. Milk and butter are gently warmed in the same pot with salt, pepper, smoked paprika, and ground mustard for subtle seasoning. The pasta is returned to the pot, and shredded cheddar plus sliced American cheese are added on top to melt into a creamy sauce coating the noodles evenly. The low heat prevents the cheese from clumping or separating.
The combination of sharp cheddar and processed American cheese produces a smooth, creamy texture with balanced flavor. No flour is needed because the cheese and butter act as thickening agents. Smoked paprika and mustard powder enhance the savory notes without overpowering. The mac & cheese is best served warm, immediately after making, to enjoy the creaminess at its peak.
Shredding your own cheddar cheese from a block is recommended as pre-shredded cheese includes anti-caking additives that can interfere with melting, causing clumpy or runny sauce. Leftovers reheat well but will lose some creaminess as the pasta absorbs sauce, so storing in airtight containers in the fridge is advised, with consumption preferably within four days.
Ingredients
- 8 oz macaroni about 2 cups, dried
- 1 cup milk whole
- 2 Tablespoons butter salted or unsalted
- ½ teaspoon salt
- ¼ - ½ teaspoon black pepper ground
- ¼ teaspoon smoked paprika (optional)
- ¼ teaspoon ground mustard (optional)
- 1 cup cheddar cheese see note, freshly shredded
- 4 lices American cheese see note
Instructions
- Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat.
- Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally.
- Strain pasta, discarding the water. Leave the pasta in the strainer and return the saucepan to your burner.
- Combine milk, butter, salt, pepper and paprika and mustard in the saucepan over medium-low heat and stir frequently over low heat until butter is melted.
- Return pasta to saucepan and stir well.
- Add cheeses, allow to sit about 30 seconds until slightly melty and then stir until all noodles are coated. Don't turn up the heat or the cheese will not melt properly.
- Serve immediately. Stir in any desired add-ins (such as bacon) immediately before serving.
Notes
- Use freshly shredded cheddar from block cheese rather than pre-shredded to ensure smooth melting without clumps.
- If American cheese is unavailable, use an additional cup of cheddar but expect a less creamy texture.
- Serve immediately for the creamiest texture; leftovers will thicken as they cool.
- Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 491kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 897mg | 37% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 507mg | 51% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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