Stovetop Mac and Cheese – Baking A Second

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Our scrumptious Stovetop Mac and Cheese is wealthy, creamy, and prepared in beneath half-hour. It’s made with a mix of sharp cheddar, gruyere, and mozzarella for optimum soften and taste. The sauce is constructed from a traditional roux and entire milk, giving it a velvety texture that adheres completely to each chunk of pasta. No baking, no fuss, only a satisfying bowl of cheese-loaded consolation.

Desk of Contents

Leap to Recipe

Everybody loves mac and cheese, however an enormous pot of home made mac and cheese is a particular deal with. This recipe is ideal as a standalone meal or a facet. It reheats nicely, making it a sensible choice for leftovers or meal prep. You may simply regulate the recipe by swapping cheeses or including extras like bacon, jalapeños, or sautéed veggies.

Right here’s Why You’ll Love This

  • The additional-creamy sauce coats each noodle with out drying out.
  • Utilizing a trio of cheeses creates a number of depth and taste!
  • Prepared in about half-hour utilizing widespread substances, making this certainly one of my favourite quick and straightforward dinners.
  • Simply adjusted with add-ins or completely different cheeses.
  • Stays creamy and reheats nicely making it excellent to make use of for lunches all week!

Substances You’ll Want

The recipe card on the backside of the publish incorporates the total checklist with the entire quantities. Seek advice from that once you’re cooking.

Mac and cheese ingredientsMac and cheese ingredients
  • Elbow Macaroni: A traditional alternative for mac and cheese, holds sauce nicely with each chunk.
  • Unsalted Butter: Varieties the bottom of the roux, which thickens the sauce and provides taste.
  • All-Function Flour: Combines with butter to create the roux, giving the sauce its construction.
  • Entire Milk: The liquid base that turns the roux right into a easy, creamy sauce.
  • Garlic Powder: Provides refined savory depth with out overpowering.
  • Kosher Salt: Enhances taste; style and regulate as wanted.
  • Floor Black Pepper: Provides simply sufficient spice to steadiness the richness.
  • Sharp Cheddar Cheese: Brings daring, tangy taste that defines traditional mac and cheese.
  • Gruyere Cheese: A Swiss cheese with a nutty, barely candy taste that melts easily.
  • Mozzarella Cheese: Gives stretch and delicate creaminess, serving to to mix the cheese combine.

In Images: Easy methods to Make Stovetop Mac and Cheese

Step 1

Convey salted water to a rolling boil. Cook dinner the macaroni till al dente, then drain by means of a colander, rinsing briefly to maintain the pasta from sticking.

Colander filled with elbow macaroniColander filled with elbow macaroni

Step 2

Soften the butter within the saucepan over low warmth, then whisk within the flour. Preserve whisking till a yellow paste kinds, 1-2 minutes.

Whisking butter and flour together to form a pasteWhisking butter and flour together to form a paste

Step 3

Whisk within the milk, garlic powder, salt and pepper, turning the warmth as much as excessive. Cook dinner, whisking consistently, till the sauce bubbles and thickens, 7-10 minutes.

Milk in a saucepanMilk in a saucepan

Step 4

As soon as thick, take away the pan from the warmth and slowly whisk within the cheeses, one handful at a time.

Whisking cheese sauce in a saucepanWhisking cheese sauce in a saucepan

Step 5

As soon as the sauce is easy, stir within the macaroni.

Macaroni and cheese in a saucepanMacaroni and cheese in a saucepan

Useful Ideas & Tips

  • Let the whisk hit the underside of the pan: Whereas the milk, flour and butter are thickening, be certain the whisk hits the underside of the pan periodically (that is simpler to do with a silicone whisk). It will make sure that the sauce isn’t burning to the underside of the pan.
  • Experiment with cheeses: For a good creamier model, attempt changing the mozzarella with American cheese from the deli counter (not the model bought in slices).
  • Take away from the warmth earlier than including the cheese: Ensure the saucepan is off the warmth earlier than you whisk within the cheeses. An excessive amount of warmth may cause cheese to interrupt and curdle as an alternative of melting easily.
Stovetop mac and cheese in two bowlsStovetop mac and cheese in two bowls

Extra Pasta Recipes

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Two bowls of Stovetop Mac and CheeseTwo bowls of Stovetop Mac and Cheese

Stovetop Mac and Cheese

Stovetop mac and cheese is an ideal cozy meal.

  • Convey a big saucepan of salted water to a rolling boil. Cook dinner the macaroni till al dente. Drain by means of a colander, then rinse to maintain the pasta from sticking.

  • Rinse and dry the saucepan, then place again on the stovetop over low warmth and add the butter.

  • As soon as the butter has melted, add the flour and start whisking to type a paste. Proceed whisking consistently over low warmth till the paste turns barely yellow and smells aromatic, 1-2 minutes. Slowly whisk within the milk, then flip the warmth as much as excessive. Whisk within the garlic powder, salt and pepper.

  • Cook dinner, whisking consistently, till the sauce bubbles and thickens, 7-10 minutes. You’re searching for the consistency of cream soup.
  • As soon as thick, take away the pan from the warmth and slowly whisk within the cheeses, one handful at a time. As soon as the sauce is easy, stir within the macaroni.

  • Divide into particular person parts and serve. Leftovers could be saved in an hermetic container within the fridge for as much as 5 days.

For a good creamier macaroni and cheese, attempt substituting the mozzarella with freshly grated American cheese from the deli counter (not the sort bought in particular person slices).

Energy: 811kcal, Carbohydrates: 53g, Protein: 42g, Fats: 48g, Saturated Fats: 27g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 12g, Trans Fats: 0.2g, Ldl cholesterol: 148mg, Sodium: 1129mg, Potassium: 410mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1468IU, Vitamin C: 0.003mg, Calcium: 1110mg, Iron: 1mg


  • Thumbnail pic of Jennifer Farley.Thumbnail pic of Jennifer Farley.



    Hello there, I am Jen. From 2009 to 2021, I used to be a full time blogger at Savory Easy, a weblog devoted to well-tested recipes and tutorials for dwelling cooks. In 2016, I printed my cookbook, The Gourmand Kitchen. I now work full time as a contract recipe developer and meals photographer from my dwelling in Olney, MD, the place I stay with my husband Jeff and our 3 cats. I’ve written a weekly publication for The Washington Submit’s Voraciously, and I’ve additionally contributed to The Kitchn, Food52, Parade Journal, and Higher Properties & Gardens.

    Allie and I’ve been associates for years, and I am thrilled to now be contributing to Baking a Second!



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