Easy stovetop mac and cheese (+ video)

Piece of cake stovetop mac and cheese is simply v ingredients and 15 minutes to make, merely then flossy, cheesy and succulent! It'southward perfect for an easy dinner side dish!

I am flight out to Austin, Texas, this morning for a girls weekend get abroad with some friends. I am And then excited!

We don't have a ton planned and then we'll probably do a lot of walking and wandering around, plenty of eating, and tons of talking and laughing of course.

It's come at a perfect fourth dimension, too. I'm in serious need of a break and and so thankful I can become away for one!

So let's go on with the food cause I'm cruising right into vacation fashion. 😉

Earlier this week I shared pumpkin broiled mac and cheese with bacon, which is a super fun dish for fall and celebrating all things pumpkin. 🎃🧡

And previously I've shared salubrious chicken broccoli mac and cheese, kale and butternut squash mac and cheese and my broiled taco mac and cheese goulash.

Simply I realized I hadn't brought you my more basic go-to macaroni recipes.

So I'm going to right that incorrect. Starting here. Starting now.

Presenting like shooting fish in a barrel stovetop mac and cheese, at long last.

I've made this for years, starting equally a bootleg macaroni and cheese recipe for my kiddos to avert the artificial boxed kind.

I love how quick and easy information technology is and that I e'er take what I demand to make this. Simple, on-manus ingredients hither, zippo fancy.

And this soft, flossy, cheesy macaroni and cheese is super simple to make in a pan on the stove, with no baking needed.

Just cook your pasta, make your sauce at the same fourth dimension in another skillet and you are set to dive into a bowl full!

It'southward so crazy delicious!

Plus, it'due south just 5 simple ingredients that you probably already have in your kitchen. So yous can make information technology tonight. Today. Right now.

And y'all know what else?

This easy stovetop mac and cheese is ready in simply about 15 minutes!

(It could be a little longer if it takes your water a long time to come to a eddy to cook the pasta. But cooking the pasta and making the sauce at the aforementioned time merely takes ten minutes, then this really is a cakewalk.)

It's pretty much instant gratification for all your macaroni and cheese desires. Which is just my fashion. 😉

And really, it just takes a few more than minutes than the boxed stuff. And I hope, information technology's WAY tastier when information technology's homemade!!

Now, I've got some notes, tips and FAQs coming upwardly beneath on how to make stovetop macaroni and cheese. Simply tryin' to exist helpful.

(I've made a lot of mac and cheese in my solar day, so I want to share what works!)

If yous want to jump on down to the recipe, just scroll right on through the rest of the text. The recipe card is near the bottom of the folio, higher up the comments section.

Notes on piece of cake stovetop mac and cheese:

I used a classic small elbow shaped pasta for this recipe, but you tin can substitute other pasta types. (See more on that beneath.)
This recipe uses a sharp white cheddar cheese for the cheese. You can use regular cheddar or read on for some other cheese mix-and-match ideas.
I use 2% or skim milk for this recipe since that's what we e'er have on mitt, simply information technology would work great with whole milk also.
I've also made this with soy milk before (because my daughter used to have a cow'due south milk allergy) and that worked fine too. You can exercise that and substitute a dairy-free butter and cheese and have this exist a dairy-gratuitous or vegan macaroni and cheese if you lot'd like.
This macaroni and cheese may seem liquidy when y'all first get finished with information technology. As I mention in the recipe card, if y'all let information technology sit down for 5 minutes or so in the pan, it volition thicken up a lot. (And don't worry, information technology'south notwithstanding hot.)

Likewise, I should note this makes a lot! We utilize the entire 1-pound box of pasta for this recipe.

You could definitely halve the recipe and have just plenty for about 4 people as a side dish if y'all prefer. Though I take notes below on storing leftovers if you'd like to have some on hand for another night.

OK, now for a few usually asked questions….

What pasta should I utilize for macaroni and cheese?

– You tin can employ a small elbow pasta, a medium shell pasta, orecchiette or some other small shaped pasta. (Here's a cool list of all the different pasta shapes for a visual guide with a quick description for each ane.)

– Feel free to choose regular pasta, a whole wheat or whole grain variety or even a gluten-free pasta for this recipe.

– I used the archetype small elbow pasta here.

– Be certain to follow the cooking instructions on your package to cook your noodles until they're al dente.

What cheese should I use for macaroni and cheese?

– A precipitous cheddar is classic for mac and cheese. (This recipe uses all cheddar, specifically a white cheddar.)

– However, a combination of cheeses tin can be delicious also.

– Gruyere is a great cheese for mac and cheese.

– Cheddar and Monterey Jack are some other good combo for making mac and cheese.

– American cheese is another favorite for how melty it gets.

Also, you may have heard well-nigh cooking your noodles in milk instead of water.

I've done this before and while information technology gets really flossy noodles, it'southward not my favorite method for a few reasons:

It is really piece of cake for the milk to bubble over the top of the pan. The minute you accept your eyes off it, it'due south going to bubble over and create a huge mess on your stove.
I've even tried the wooden spoon on top of the pot and it helped, but it's still a chance.
If y'all make the pasta in the milk and so just bleed most of information technology and stir in your cheese, you are missing the butter/flour mixture that'southward the base of operations of a traditional cheese sauce. And that shouldn't be missed.

Of course, you know I'yard happy for you to experiment and play and make a recipe your own, but I did want to share my perspective and experience on that.

OK, moving on.

You know how I feel about toppings, right? My undying love for toppings. My belief in ever having toppings. Toppings for everyone. Toppings for life!

Hither's a few ideas if you want to dress up and finish off this easy homemade mac and cheese recipe. Some are pretty basic and some are a little more wild.

Macaroni and cheese toppings:

Extra cheese (cheddar, Monterey Jack, Parmesan, etc.)
Cooked, crumbled bacon 🥓
Chopped fresh parsley or cilantro
Chopped chives or green onions
Hot sauce or sriracha for some heat 🌶
Pickled jalapeños
Pico de gallo
Sliced grilled chicken
Crumbled ground beefiness or turkey
Sliced avocado or a dollop of guac
Steamed broccoli, halved ruddy tomatoes or sautéed mushrooms make a groovy vegetable addition.

Or, if y'all want to keep it archetype and unadorned, that'southward completely OK too. My kids tend to be purists that fashion. 😉

Regardless, y'all'll need to circular out your repast.

What should I serve with easy stovetop mac and cheese?

– We honey this with a big green salad for something fresh and lite. 🥗

– It's also great with steamed asparagus or broccoli, roasted or sautéed Brussels sprouts or greenish beans.

– Demand a protein main to become with this?

– Grilled or baked chicken or pork would be bang-up here. Baked chicken thighs are an piece of cake favorite. Or try balsamic pork tenderloin with thyme or spice-rubbed pork chops. It's neat alongside some pulled pork sandwiches likewise. Or try fifteen-minute paprika chicken for a quick and easy dinner all around.

– Grilled or seared steak would be delicious besides.

It'southward also great as a holiday side dish as part of a Thanksgiving or Christmas tabular array spread.

OK, now let's discuss any leftovers yous may have and what to do with them.

Can I reheat macaroni and cheese?

You definitely can and I have many times before.
You tin can reheat single servings hands in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it'south prissy and hot.
Feel free to add a few splashes of milk and/or some extra cheese to brand sure it doesn't dry out out as information technology reheats.

Can I freeze leftover mac and cheese?

Absolutely! Freezing leftovers is a bully way to cut down on nutrient waste, especially when a dish like this makes a lot. You'll have dinner partly gear up to get some other night!
Simply let the leftovers cool downwardly, then transfer to a freezer condom plastic bag or container, label it, and go on in the freezer for 4-5 months.
Defrost it overnight in the fridge and then reheat in the microwave (details above).

I hope you've enjoyed mac and cheese week here on the blog. And stay tuned, because I've got other versions coming at you soon! (Like my archetype baked mac and cheese and crock pot mac and cheese. And Instant Pot mac and cheese too.)

You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I'll even send you my gratuitous eastward-cookbook, Healthy Weeknight Dinners, as a thank you!

Happy cooking!

XO,

Kathryn

Prep Fourth dimension five minutes

Cook Time 10 minutes

Full Fourth dimension 15 minutes

Ingredients

1 (one lb.) box macaroni or pocket-size or medium shell pasta
3 tablespoons unsalted butter
iii tablespoons flour of selection
two cups whole, 2% or skim milk (see notes)
3 cups shredded cheddar cheese (see notes)
3/four teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Bring a large pot of h2o to a eddy, and so add together a modest scattering of salt and the pasta. Cook, stirring occasionally, according to the packet directions until the pasta is al dente. Drain and set up aside.
Meanwhile, cook butter in a large pot over medium heat. Add the flour and cook for 1-2 minutes, whisking constantly.
Slowly add in 2 cups milk, whisking constantly, until the mixture is smooth. Add the shredded cheese, salt and pepper and stir until the cheese is melted. Let the cheese sauce cook for two-3 minutes to warm through.
Add together the cooked, drained pasta to the cheese sauce and stir until well combined.
Turn off heat and let the mac and cheese sit for 5 minutes (this helps information technology thicken upwards.) Taste and arrange seasonings and serve hot.

Notes

Milk: I use two% or skim milk for this recipe since that's what we e'er have on mitt, but it would work great with whole milk equally well.

I've also made this with soy milk earlier (because my daughter used to take a cow'southward milk allergy) and that worked fine too. Yous can substitute a dairy-free butter and cheese and have this be a dairy-gratis or vegan version.

Cheese: I used a precipitous white cheddar cheese for the cheese in this recipe. You can use regular cheddar or a combination of cheeses (such as cheddar and Monterey Jack, Gruyere or American cheeses.)

Reheating: You lot tin reheat single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until information technology's nice and hot. Experience costless to add a few splashes of milk and/or some extra cheese to make sure it doesn't dry out every bit it reheats.

Freezing leftovers: Extras freeze bang-up! Merely let the leftovers cool down, so transfer to a freezer safety plastic pocketbook or container, label it, and keep in the freezer for iv-5 months. Defrost it overnight in the refrigerator and and so reheat in the microwave or in a small casserole dish (details above).

Nutrition Information:

Yield:

viii

Serving Size:

1
Amount Per Serving: Calories: 286 Full Fatty: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 55mg Sodium: 502mg Carbohydrates: 15g Cobweb: 1g Carbohydrate: 3g Poly peptide: 14g

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Source: https://www.familyfoodonthetable.com/easy-stovetop-mac-and-cheese/