Easy stovetop mac and cheese
Easy stovetop mac and cheese is just 5 ingredients and 15 minutes to make, but so creamy, cheesy and delicious! It’s perfect for an easy dinner side dish!
Yield: 8 servings
Ingredients
- 1 (1 lb.) box macaroni or small or medium shell pasta
- 3 tablespoons unsalted butter
- 3 tablespoons flour of choice
- 2 cups whole, 2% or skim milk (see notes)
- 3 cups shredded cheddar cheese (see notes)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil, then add a small handful of salt and the pasta. Cook, stirring occasionally, according to the package directions until the pasta is al dente. Drain and set aside.
- Meanwhile, melt 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 2-3 minutes to warm through.
- Add 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 it thicken up.) Taste and adjust seasonings and serve hot.
Notes
Milk: I use 2% or skim milk for this recipe since that’s what we always have on hand, but it would work great with whole milk as well.
I’ve also made this with soy milk before (because my daughter used to have a cow’s milk allergy) and that worked fine too. You can substitute a dairy-free butter and cheese and have this be a dairy-free or vegan version.
Cheese: I used a sharp 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 can reheat single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. Feel free to add a few splashes of milk and/or some extra cheese to make sure it doesn’t dry out as it reheats.
Freezing leftovers: Extras freeze great! Simply let the leftovers cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for 4-5 months. Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above).
Video
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 502mg | Fiber: 1g | Sugar: 3g
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