Stovetop Mac and Cheese Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
586 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Stovetop Mac and Cheese Recipe
Report
With perfectly al dente pasta swimming in a velvety cheese sauce made with three types of cheese (plus my two secret ingredients), this Stovetop Mac and Cheese recipe is about to become your new go-to comfort food!
Share:
Ingredients
- 1 pound elbow macaroni or other short pasta, including gluten-free pasta or low-carb pasta
- 4 tablespoons unsalted butter may use salted butter
- 1/4 cup flour use gluten-free flour if desired, or low carb flour alternative
- 2 cups whole milk lesser % may be used, but won't be as creamy
- 1/2 cup heavy cream
- 1 cup White Cheddar Cheese freshly grated off the block
- 1 cup extra sharp cheddar cheese freshly grated off the block (white or orange)
- 1 cup gruyere cheese freshly grated off the block
- 1/4 cup cream cheese room temperature
- 1/4 cup sour cream room temperature
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- ½ - 1 ½ teaspoon kosher salt adding more to taste, but start small
- ½ - 1 teaspoon black pepper to tastes, add more if you love it, or try white pepper too
Add to Shopping List
Instructions
- Prepare pasta according to package instructions cooked al dente, and set aside
- Make the roux. In a dutch oven or heavy bottomed pot, over medium heat, melt the butter until it starts to bubble. Add the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir until it thickens, cooking for 1-2 minutes to get rid of the raw flour taste, it should turn a nutty brown.
- Slowly add the milk, about ½ cup at a time, whisking as you go. It will thicken with each addition. Continue until all the milk is added, then add the heavy cream. Allow the mixture to simmer until it thickens. It should coat the back of a spoon.
- Reduce the heat to low and add the shredded cheese a handful at a time, stirring after each addition until melted.
- Stir in the cream cheese* and the sour cream until blended. *These ingredients should be room temperature, or they will not incorpoirate smoothly into the sauce.
- Add the garlic powder, onion powder and dry mustard and stir until combined.
- Add the well drained cooked pasta to the cheese sauce and stir until mixed through. Taste and season with additional salt and pepper. Serve immediately and enjoy!
Equipments used:
Notes
- I used the elbow macaroni with ridges. The ridges help the cheese sauce cling to the pasta, but traditional elbow macaroni or any other short pasta is fine, including gluten-free pasta and low-carb pastas.
- Buy the cheeses in blocks and grate it yourself. Pre-shredded cheese contains ingredients to keep it from sticking, and it doesn’t melt easily or taste as good.
- Watch the heat while making the roux, adjust if needed, and stir constantly to avoid burning it. It should be a nutty brown color.
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
- For longer storage, place the cooled mac and cheese in a freezer-safe container or baggie and freeze it for up to 2-3 months. Thaw in the fridge overnight or at room temperature for 30 minutes before reheating or see detailed cook from frozen steps below. The texture won't be the same, but it's still delish!
- When reheating from the fridge, add a splash of milk or cream and warm slowly in a saucepan over low heat, stirring frequently. You can also microwave in short intervals, stirring between each, but the stovetop method will give you the best results for maintaining the sauce's texture.
- Preheat Oven: Set your oven to 375°F (190°C).Prepare the Dish: Remove any plastic wrap from the mac and cheese. Place it in an oven-safe dish if it's not already in one. Position the dish on a baking sheet to catch any potential spills. Cover with foil, sprayed with a little oil.Bake: Bake the mac and cheese on the middle rack for approximately 30 to 40 minutes or until the sauce starts to bubble. Remove the foil during the last 10-15 minutes.Rest Before Serving: Once heated through, remove from the oven and let it sit for about 5 minutes before serving.
- Gluten-Free Mac and Cheese: use your favorite short gluten-free pasta, mine is Tinkyada and cook al dente. Shred your own cheeses; packaged cheeses often have anti-caking agents, which often contain glutens. Replace flour with a good gluten-free all-purpose flour.
- Gluten-Free Mac and Cheese: use your favorite short gluten-free pasta, mine is Tinkyada and cook al dente. Shred your own cheeses; packaged cheeses often have anti-caking agents, which often contain glutens. Replace flour with a good gluten-free all-purpose flour.
- Low-Carb Mac and Cheese: Use low-carb pasta and stir into sauce after using one of the thickening ways below. Or par-boil cauliflower florets (3-5 minutes in salted water), stir into cheese sauce, and then pour into a lightly oiled baking dish and bake at (preheated) 375°F (190° C) for 20 minutes.To thicken, omit flour, choose one of the following methods:
- I used the elbow macaroni with ridges. The ridges help the cheese sauce cling to the pasta, but traditional elbow macaroni or any other short pasta is fine, including gluten-free pasta and low-carb pastas.
- Whole milk is recommended; however, you can use 2 percent or skim, but it will not be as rich and creamy.
- Buy the cheeses in blocks and grate it yourself. Pre-shredded cheese contains ingredients to keep it from sticking, and it doesn’t melt easily or taste as good.
- Watch the heat while making the roux, adjust if needed, and stir constantly to avoid burning it. It should be a nutty brown color.
- Preheat Oven: Set your oven to 375°F (190°C).Prepare the Dish: Remove any plastic wrap from the mac and cheese. Place it in an oven-safe dish if it's not already in one. Position the dish on a baking sheet to catch any potential spills. Cover with foil, sprayed with a little oil.Bake: Bake the mac and cheese on the middle rack for approximately 30 to 40 minutes or until the sauce starts to bubble. Remove the foil during the last 10-15 minutes.Rest Before Serving: Once heated through, remove from the oven and let it sit for about 5 minutes before serving.
- Xanthan Gum: Use about 1/4 to 1/2 teaspoon. Sprinkle over the sauce, then whisk it into the sauce slowly to avoid clumping. Almond Flour: Use the same amount as the recipe calls for (¼ cup), though it will have a slightly grainy texture. Coconut Flour: Use sparingly (start with 1-2 teaspoons) since it absorbs liquid quickly. Do Nothing: This will result in a thinner sauce, but still delicious, you can try adding 2 additional tablespoons room temperature cream cheese during the cheese addition, if desired.
- Xanthan Gum: Use about 1/4 to 1/2 teaspoon. Sprinkle over the sauce, then whisk it into the sauce slowly to avoid clumping.
- Almond Flour: Use the same amount as the recipe calls for (¼ cup), though it will have a slightly grainy texture.
- Coconut Flour: Use sparingly (start with 1-2 teaspoons) since it absorbs liquid quickly.
- Do Nothing: This will result in a thinner sauce, but still delicious, you can try adding 2 additional tablespoons room temperature cream cheese during the cheese addition, if desired.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
50g
(17%)
Protein
22g
(44%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
97mg
(32%)
Sodium
431mg
(18%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1072IU
(21%)
Vitamin C
0.2mg
(0%)
Calcium
481mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 431mg | 18% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1072IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 481mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
