Stovetop Macaroni and Cheese
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 to 6 servings
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Calories
1132 kcal
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Course
Main Course, Dinner
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Cuisine
American
Stovetop Macaroni and Cheese
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This Stovetop Macaroni and Cheese is creamy, smoky, and filled with fresh spring vegetables like kale, peas, and leeks. It’s very spring-forward, 100% vegetarian and quick and easy to make in 35 minutes! Pair with a Honey Deuce Cocktail or this Lemon Coconut Cake for dinner!
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Ingredients
- salt
- 1 pound of shell pasta
- 2 tablespoons ghee or olive oil
- 1 leek halved and sliced
- 3 large pieces of kale leaves removed from stem and roughly chopped
- 2/3 cup peas
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- freshly ground pepper
- 1/2 pound of smoked gouda shredded
- 1/4 pound of fontina shredded
Instructions
- Bring a pot or Dutch oven of salted water to a boil. Cook the pasta until al dente (my box of pasta said about 16 minutes—total lies! Mine took about 8 minutes). Drain and drizzle with a teeny bit of olive oil (this will prohibit them from sticking to each other).
- In a medium skillet, set over medium heat, melt the butter. Add the leeks and a pinch of salt; cook for about 1 to 2 minutes. Stir in the kale and add a pinch of salt; cook for an additional 3 minutes, until the leeks and kale have softened. Lastly, add the peas and stir until the peas turn a bright green color, about a minute. Turn off the heat and set aside (to leave them in the pan is totally fine).
- In a medium saucepan (I used the same dutch oven I used to boil the pasta), set over medium heat, add the butter. When melted, add the flour and stir until combined. Cook for about 1 minute. Pour in the milk and bring to a simmer; cook until it’s thickened, about 3 to 5 minutes. It should coat the back of a spoon. Turn off the heat and allow to cool for about 5 minutes. Stir in a few rounds of freshly ground pepper (I did about 5).
- Next, stir in the cheese and mix until melted. If needed, turn the heat to medium-low to completely melt the cheese. I found the smoked gouda needed some additional warmth to melt completely. (The fontina was perfect.) Give it a taste and add salt to taste.
- Stir in the shells and add the reserved kale and leek mixture. Toss until evenly coated. Divide amongst bowls and top with a bit of parmesan and black pepper.
Equipments used:
Notes
- Use different spring vegetables. Use dandelion greens and Swiss chard in place of the kale. Green onions, spring onions, and ramps in place of the leeks, and fava beans instead of peas!
- Don’t overcook your pasta. You really want to boil your pasta to al dente so that it doesn’t end up mushy in the mac and cheese.
- If possible, shred the cheese yourself. Skip the pre-shredded cheeses because they often contain anti-clumping ingredients which can cause the cheese to not melt as readily in the sauce.
- Add a protein. This stovetop mac and cheese recipe is completely vegetarian, but if you aren’t going for a meatless meal try pairing it with salmon, chicken, seafood, or crispy bacon.
Nutrition Information
Show Details
Serving
6g
Calories
1132kcal
(57%)
Carbohydrates
111g
(37%)
Protein
45g
(90%)
Fat
56g
(86%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
780mg
(33%)
Potassium
759mg
(22%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
2779IU
(56%)
Vitamin C
20mg
(22%)
Calcium
849mg
(85%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1132 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 1132kcal | 57% |
| Carbohydrates | 111g | 37% |
| Protein | 45g | 90% |
| Fat | 56g | 86% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 780mg | 33% |
| Potassium | 759mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 2779IU | 56% |
| Vitamin C | 20mg | 22% |
| Calcium | 849mg | 85% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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