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Stovetop Macaroni and Cheese
5 from 3 votes

Stovetop Macaroni and Cheese

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!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 to 6 servings
Calories: 1132 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

  • salt
  • 1 pound shell pasta
  • 2 tablespoons ghee or olive oil
  • 1 leek halved and sliced
  • 3 kale leaves removed from stem and roughly chopped, large pieces
  • 2/3 cup pea
  • 6 tablespoons butter unsalted
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • black pepper freshly ground
  • 1/2 pound smoked Gouda cheese shredded
  • 1/4 pound fontina cheese shredded

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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).
  4. 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.
  5. 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.

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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 1132

% 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.