Easy Stovetop Macaroni and Cheese
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Easy Stovetop Macaroni and Cheese
Description
This stovetop macaroni and cheese recipe begins by cooking pasta shells to tender but firm. The cheese sauce is made by melting butter and whisking in flour to form a roux, cooked briefly to remove the raw flour taste without browning excessively. Milk is added slowly, whisked to prevent lumps, creating a smooth base.
Seasonings including salt, pepper, garlic powder, and optional dry mustard are stirred in, followed by sharp cheddar and Parmesan cheeses which melt into the sauce for a bold and creamy flavor. The cooked pasta is tossed in the sauce to evenly coat each shell, resulting in a comforting, cheesy dish with a balance of creaminess and bite.
This macaroni and cheese is best served fresh and warm. If the sauce thickens too much, a splash of milk or water can be added to adjust consistency before serving. It makes a satisfying side or main dish for casual meals.
To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently to avoid cheese separating and maintain creamy texture.
Ingredients
- 1 pound pasta shells cooked according to package directions, medium-sized
- ½ cup butter 1 stick, unsalted
- ½ cup all-purpose flour
- 4 cups milk (I used Silk Unsweetened Cashewmilk)
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ¼ teaspoon garlic powder
- ¼ teaspoon dry ground mustard (optional)
- 3 cups cheddar cheese about 12 ounces (grate your own because pre-grated cheese in bags doesn’t melt well, grated, extra-sharp
- 1 cup Parmesan Cheese about 4 ounces, finely grated
Instructions
- Cook pasta according to package directions, drain, and set pasta.
- To a large skillet, add the butter and heat over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
- Add the cheddar, parmesan, and whisk until melted and smooth.
- Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of water or milk to thin out to taste. I haven’t needed to do this, but it’s an option in case.
- Serve immediately.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge or 4 months in the freezer.
- Reheat macaroni and cheese gently to prevent the cheese sauce from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 428kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 76mg | 25% |
| Sodium | 624mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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