Stovetop Mac and Cheese
User Reviews
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
4 people
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Calories
571 kcal
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Course
Main Course
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Cuisine
American
Stovetop Mac and Cheese
Description
The Stovetop Mac and Cheese starts by cooking elbow macaroni in salted boiling water until tender and draining it promptly. The sauce base is created by making a roux from melted butter and flour cooked briefly to avoid raw flavor. Heavy cream and milk are slowly added while stirring to prevent separation, forming a smooth sauce. Seasonings including mustard powder and onion powder provide subtle depth, while salt, black pepper, and a touch of hot sauce enhance the overall profile without overpowering. Gradual addition of freshly shredded sharp cheddar cheese melds into the sauce, creating a creamy consistency that coats the pasta evenly. Serving straight from the pot preserves the creamy texture and mild cheesy taste. This stovetop preparation avoids baking and delivers a classic comfort food experience.
The notes suggest using sharp yellow cheese such as Cracker Barrel for better melting and flavor. Reheating leftovers can be done gently in a microwave or by a double boiler to maintain the creaminess. The hot sauce and mustard powder function as flavor enhancers without imparting distinct heat or mustard flavor. The recipe yields about four servings and can be stored refrigerated for up to three days or frozen for longer preservation.
Ingredients
- 2 cups macaroni uncooked. (equal to 1/2 lb.)
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese shredded
Instructions
- Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brand of cheese that I use.
- Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
- While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.
- Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine. Serve!
Notes
- Use freshly shredded sharp cheddar cheese for better melt and flavor instead of pre-shredded.
- Hot sauce and mustard powder enhance flavor subtly without noticeable heat or mustard taste.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze for up to 3 months.
- Reheat gently using the microwave at melt setting or over low heat with a double boiler to maintain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 513mg | 21% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 408mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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