Stovetop Mac and Cheese

By definition mac and cheese is a comfort food. The sauce, the pasta, everything about it is a stick to your stomach meal that is perfect for any bbq, dinner or meal whether in summer or during cold weather. This recipe for Stovetop Mac and Cheese is an easy take on such a classic dish, you’ll be sure to enjoy it!

how to make a roux based sauce

Making a sauce from a roux base is a classic and easy way to make a sauce. First start by bringing your pan to a medium-high heat. Add in equal parts by weight butter and flour. Cook the roux mixture until it begins to turn tan and develops a nutty smell. You’ll want to stir this fairly continuously as both the butter and the flour will burn easily.

For light colored sauces, stop the roux once it begins to have a nutty aroma. For darker sauces and more flavor, continue cooking the roux until it is a dark tan (this is used a lot in cajun cooking as it has more flavor).

what makes mac and cheese grainy

Mac and cheese can go from great to gross in a matter of seconds if the sauce becomes grainy. There are a few reason as to why his happens.

• you’re sauce was heated too high and the milk curdled
• you didn’t cook your roux thoroughly and the flour is raw
• You used the wrong type of cheese. Stick to cheeses that melt well like cheddar and avoid crumbly hard cheeses
• You used store bought cheese that was dry. Buy a block of cheddar and grate yourself for the best results
• You added your cheese to the liquid when it was too hot. Don’t go above a simmer to avoid curdling.

what kind of cheese to use

I like to use a blend of cheeses, but I primarily use cheddar cheese as it has a good melting point and becomes very smooth. Sharp cheddar is preferred, but a cheddar blend also works really well. I also add in a bit of parmesan to balance out the flavor. Stay away from very hard cheeses or crumbly cheeses as they will melt differently and alter the texture of the sauce.

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5 from 6 votes

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Stovetop Mac and Cheese

By definition mac and cheese is a comfort food. The sauce, the pasta, everything about it is a stick to your stomach meal that is perfect for any bbq, dinner or meal whether in summer or during cold weather. This recipe for Stovetop Mac and Cheese is an easy take on such a classic dish, you'll be sure to enjoy it!

Course Main Course

Cuisine American

Keyword Stovetop Mac and Cheese

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 750 kcal

Ingredients

• 1 Pound Dried Pasta Elbows or Cavatappi preferred
• 1/2 Cup Butter
• 1/2 Cup Flour
• 1 1/2 Cups Milk
• 2 Cups Half and Half
• Salt
• Pepper
• 1 Tsp Paprika
• 1 Tsp Ground Mustard
• 2 Cups Sharp Cheddar
• 1 Cup Cheddar Jack
• Chives Optional
• Bacon Optional

US Customary - Metric

Instructions

1. Cook pasta per package instructions until al dente. Set aside.

2. In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma.

3. Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.

4. Add in seasonings and salt and pepper to taste.

5. Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.

6. Add pasta to the sauce mixture and adjust seasoning as desired. Serve and enjoy!

Nutrition Facts

Stovetop Mac and Cheese

Amount Per Serving

Calories 750 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 24g150%

Cholesterol 116mg39%

Sodium 433mg19%

Potassium 410mg12%

Carbohydrates 71g24%

Fiber 2g8%

Sugar 5g6%

Protein 24g48%

Vitamin A 1425IU29%

Vitamin C 0.7mg1%

Calcium 446mg45%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Arya’s Corner

I’m note really down to share my food with her, but Arya has other ideas