Stovetop Macaroni and Cheese
User Reviews
4.9
Stovetop Macaroni and Cheese
Description
Stovetop Macaroni and Cheese uses a combination of mozzarella for melting and sharper cheeses like cheddar and gruyere for flavor complexity. The cheese sauce forms by first making a butter and flour roux, then gradually incorporating milk and water. The macaroni cooks directly in this sauce, releasing starch that thickens and binds it with the cheese. Cooking the pasta this way yields a creamy, smooth texture differing from baked versions. After the pasta is tender but still firm, the cheese is added off heat, allowing it to melt gently without becoming grainy.
The method allows careful control of sauce thickness by adjusting cooking time and liquid, ensuring the pasta is perfectly coated but not dry. Seasonings such as garlic, onion, and mustard powders are optional and provide subtle savory undertones. Serving immediately maintains the sauce's luscious texture before the pasta continues to absorb moisture.
For variations, different cheeses like Monterey Jack or provolone can be substituted for cheddar. To add a crispy topping, prepare the mac and cheese just shy of doneness, add a breadcrumb topping mixed with butter and Parmesan, then broil briefly. The recipe emphasizes watching the pasta doneness closely as it carries over cooking slightly after removal from heat, an important step to avoid overcooked or overly thickened sauce.
Ingredients
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- 250 g / 2 1/2 cups elbow macaroni , uncooked
- 3/4 cup mozzarella cheese , shredded
- 1 1/2 cups cheddar cheese shredded (Note 1
- 1 1/2 cups colby cheese
- 1 1/2 cups gruyere cheese
- salt
- black pepper
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
- Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
- Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
- Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
- Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
- Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
- Serve immediately!!
Notes
- Use a combination of mozzarella and flavorful cheeses like cheddar or gruyere for the best balance of meltiness and taste.
- Cook the pasta directly in the sauce to take advantage of the starch released, which helps thicken and silk the sauce.
- Remove from heat before the pasta is fully soft; it will finish cooking off heat and the sauce will thicken further when cheese is stirred in.
- Seasonings like garlic, onion, and mustard powders can be added to deepen flavor but are optional.
- To create a baked topping, prepare the dish on the stove then add buttered breadcrumbs and broil briefly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5-6
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 211g | |
| Calories | 472cal | 24% |
| Carbohydrates | 46.3g | 15% |
| Protein | 19.9g | 40% |
| Fat | 22.9g | 35% |
| Saturated Fat | 14.1g | 71% |
| Polyunsaturated Fat | 7.8g | 46% |
| Cholesterol | 67mg | 22% |
| Sodium | 343mg | 14% |
| Fiber | 1.7g | 7% |
| Sugar | 5.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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