5.0 from 3 votes
Stovetop Mac and Cheese
Delicious stovetop mac and cheese is a comfort food classic!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 390 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 8 ounces (226g) elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup (34g) all-purpose flour
- 2 cups (473ml) milk
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard optional
- salt and pepper to taste
- 8 ounces (226g) shredded cheese combination of cheddar, white cheddar and parmesan
- Pinch nutmeg
Instructions
- Boil water in a large pot and cook the macaroni to al dente according to package instructions. Drain the macaroni and set aside.
- Using the same pot, melt the butter over medium heat. Whisk in the flour to create a roux and continue to cook for about 2 minutes until the flour starts to brown.
- Slowly add the milk whisking constantly until a smooth and creamy sauce forms.
- Whisk in the onion powder and dijon mustard and simmer the sauce for 3 minutes or until thickened.
- Turn off the heat and stir in the shredded cheese, mixing it into the roux until melted and smooth.
- Add a pinch of nutmeg, then season to taste with salt and pepper.
- Return the cooked macaroni to the cheese sauce and stir to combine.
Cup of Yum
Notes
- Always cook macaroni to al dente. The noodles will continue to cook when you add it to the cheese mixture.
- Reserve some of the pasta cooking water to help thin the cheese sauce if needed.
- Cook the flour and butter mixture until it begins to brown. This will keep the flour from having a raw flavor.
- Slowly add the milk and constantly stir so you don’t have any lumps.
- Freshly grated cheese will melt smoother than pre-shredded cheese.
- Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
- Whole milk will have the best flavor and creaminess, making your stovetop mac and cheese rich and delicious.
- To customize this recipe, stir in cooked chicken, beef, vegetables, herbs, or seasonings.
- Nutmeg enhances the flavor of dairy ingredients and will give the dish a certain je ne sais quoi.
- Always cook macaroni to al dente. The noodles will continue to cook when you add it to the cheese mixture.
- Reserve some of the pasta cooking water to help thin the cheese sauce if needed.
- Cook the flour and butter mixture until it begins to brown. This will keep the flour from having a raw flavor.
- Slowly add the milk and constantly stir so you don’t have any lumps.
- Freshly grated cheese will melt smoother than pre-shredded cheese.
- Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
- Whole milk will have the best flavor and creaminess, making your stovetop mac and cheese rich and delicious.
- To customize this recipe, stir in cooked chicken, beef, vegetables, herbs, or seasonings.
- Nutmeg enhances the flavor of dairy ingredients and will give the dish a certain je ne sais quoi.
- There are XX Blue Plan SmartPoints in one serving of this.
Nutrition Information
Calories
390kcal
(20%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
60mg
(20%)
Sodium
281mg
(12%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
621IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
304mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 281mg | 12% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 304mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.