Easy Stovetop Mac and Cheese: Creamy Weeknight Comfort (Print Version)
Whip up a truly Easy Stovetop Mac and Cheese, just like grandma made, in minutes! This creamy, cheesy recipe is pure comfort, perfect for busy weeknights.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
8 oz (225g) elbow macaroni
02 -
2 ½ cups (600ml) whole milk
03 -
8 oz (225g) sharp cheddar cheese, freshly grated
04 -
2 oz (55g) cream cheese, cubed
→ Flavor Boosters
05 -
¼ cup (55g) unsalted butter
06 -
¼ cup (30g) all-purpose flour
07 -
1 tsp Dijon mustard
08 -
½ tsp garlic powder
09 -
¼ tsp smoked paprika
10 -
½ tsp salt (or to taste)
11 -
¼ tsp black pepper (or to taste)
→ Finishing Touches
12 -
2 tbsp fresh parsley, chopped (optional)
# Instructions:
01 -
First things first, get a big pot of water boiling. Make sure to salt it generously – like the sea! This is where I always forget to salt the water enough, don't be like me! Cook your elbow macaroni according to package directions until it's al dente. We don't want mushy noodles, especially since they'll soak up more sauce. Drain it well, but don't rinse it; that starchy water helps the sauce cling. Set aside.
02 -
While your pasta is cooking, grab a medium saucepan. Melt the unsalted butter over medium heat. Once it’s fully melted and shimmering, whisk in the flour. This is your roux! Stir it constantly for about 1-2 minutes until it forms a pale, bubbly paste. It should smell a little nutty, but don't burn it, I've done that, and it smells awful, trust me. This step creates the foundation for a thick, creamy sauce.
03 -
Slowly, I mean *slowly*, pour in the whole milk while continuously whisking. This is crucial to prevent lumps. It might look a little lumpy for a second, but just keep whisking! Bring the mixture to a gentle simmer, whisking often, until it starts to thicken. You'll feel it coat the back of a spoon. This usually takes about 5-7 minutes. The aroma of warm milk and butter is just lovely here.
04 -
Once the milk mixture is thickened, remove the saucepan from the heat. This is important to prevent the cheese from getting oily or grainy. Stir in your freshly grated sharp cheddar and the cream cheese. Keep stirring gently until all the cheese is completely melted and the sauce is smooth and luscious. This is where the magic happens, watching it all melt together into that irresistible goo!
05 -
Now for the flavor boosters! Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Taste the sauce here! This is your chance to adjust the seasonings. Need a little more salt? A pinch more garlic? Go for it! I always add a little extra pepper because I love that slight kick. Don't be shy, make it taste perfect to *you*.
06 -
Finally, add your drained elbow macaroni to the cheese sauce. Gently, don't smash the macaroni! Stir until every single noodle is coated in that glorious, creamy sauce. Serve immediately, topped with a sprinkle of fresh parsley if you're feeling fancy. The aroma is just incredible right now – pure comfort! Honestly, I sometimes just eat it straight from the pot, no judgment here.
# Notes:
01 -
Grate your own cheese from a block; it melts smoother and tastes so much better than pre-shredded.
02 -
Store leftovers in an airtight container for up to 3 days in the fridge; reheat gently on the stovetop with a splash of milk.
03 -
For a slightly different flavor, a mix of Gruyère and white cheddar works wonders.
04 -
Serve with a crisp green salad to cut through the richness – it's my favorite pairing!
# Tools You'll Need:
01 -
Large pot
02 -
medium saucepan
03 -
whisk
04 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 450 Calories
Total Fat: 25g Fat
Total Carbohydrate: 40g Carbs
Protein: 20g Protein