Be sure to try my Chicken Mac and Cheese and Bacon Mac and Cheese recipes next!
Stovetop Mac and Cheese
It is really nice to have a few 30 minute meals that you can fall back on during a busy week, and this is definitely one of those recipes. It’s picky eater approved, takes no more then 30 minutes to make, and you can jazz it up all you want (more ideas on that below)! The consistency of the cheese sauce is perfectly thick and creamy, (but not too thick). It’s just right. The flavors are enhanced with a touch of mustard powder and hot sauce, which you can’t taste at all in the recipe. (I promise). Feel free to use a variety of different kinds of cheese for this recipe. Cheddar, Monterey Jack, Gouda, and Gruyere are all great options!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil macaroni according to package instructions. Drain and set aside. Melt butter over medium heat and whisk in the flour. Cook for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. Bring to a boil, reduce to a simmer. Add hot sauce and seasonings.
Reduce heat to low and stir in the shredded cheese.
Add the drained macaroni and stir to combine. Serve!
What to Add to Mac and Cheese
Pasta Options: Medium Shells, Cavatappi, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly. Cheeses: A combination of Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that extra sharp cheddar or aged cheeses won’t melt as well. Meats: Cooked Chicken, Ham, Pulled Pork, Bacon, Buffalo Chicken, Sausage, Kielbasa, and Hot Dogs. Vegetables: Corn, Peas, Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, Green Onions.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Try These Next
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3.5 quart dutch oven. -This is the one I use and love, excellent quality. Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese. Pinch Bowls– for measuring out seasonings ahead of time. Pasta Strainer– This is the one I have and love.
