Stovetop Mac and Cheese
User Reviews
4.3
12 reviews
Good
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
875 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Stovetop Mac and Cheese
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This ultra creamy mac and cheese is made in just one pot on the stovetop, and uses less than 10 ingredients!
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Ingredients
- 6 1/2 cups milk plus some extra to thin sauce if necessary, whole
- 1 tsp kosher salt
- 1 lb. elbow macaroni dried
- 2 cups cheddar cheese 8 oz, shredded sharp
- 2 cups gouda cheese 8 oz, shredded
- 1/4 tsp mustard powder dried
- 1/4 tsp garlic powder
- 1/4 tsp black pepper plus more for serving
Instructions
Boil the pasta
- In a large pot (we like to use a dutch oven), add the milk and salt, and bring to a boil over HIGH heat.
- Once boiling, add pasta, stir, and lower the heat to MED (or whatever temperature is needed to maintain a gentle simmer).
- Continue to cook, stirring occasionally to prevent sticking, for about 6-8 minutes (or until macaroni is cooked to al dente and most of the milk has been absorbed).
Add cheeses
- Adjust the heat to MED LOW, then add the cheddar and gouda cheeses. Stir constantly, until cheeses are melted and saucy. This will likely take about 2 minutes or so.
- If the cheese sauce is too thick, add additional milk a Tbsp or two at a time, stirring until desired consistency is reached.
Season
- Stir in the mustard powder, garlic powder, and black pepper. Once stirred in, give the mac and cheese a quick taste and see if you'd like to add any additional salt or pepper.
Serve
- Serve hot, sprinkled with a bit of black pepper if desired.
Notes
- I've estimated that this recipe will serve approximately 6 people, but as always, feel free to divide this recipe up into as many servings as you'd like.
- If the mac and cheese is super thick and almost gummy, feel free to add more milk, a splash at a time, stirring it in, until it's the consistency you'd like.
- If the mac and cheese is more watery than you'd like, you can whisk 2 tsp of cornstarch and 3 tsp of cool water or milk. Whisk this in a small bowl until smooth, then stir into the mac and cheese. Cook, stirring often, for a few minutes, and it should thicken right up.
- Shredding your own cheese is recommended, however I've tested this recipe with Tillamook and Sargento pre-shredded cheeses, and they worked well. Other brands have not been tested.
Nutrition Information
Show Details
Calories
875kcal
(44%)
Carbohydrates
72g
(24%)
Protein
47g
(94%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
159mg
(53%)
Sodium
1385mg
(58%)
Potassium
693mg
(15%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
1250IU
(25%)
Vitamin C
0.01mg
(0%)
Calcium
1160mg
(116%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 875 kcal
% Daily Value*
| Calories | 875kcal | 44% |
| Carbohydrates | 72g | 24% |
| Protein | 47g | 94% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 159mg | 53% |
| Sodium | 1385mg | 58% |
| Potassium | 693mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 1160mg | 116% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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