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Stovetop Macaroni and Cheese Recipe

Stovetop Macaroni and Cheese Recipe

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4.9 from 12 reviews

This classic Stovetop Macaroni and Cheese is a creamy, one-pot wonder that delivers a silky, glossy cheese sauce that clings perfectly to tender elbow macaroni. Cooked directly in the sauce for optimal flavor and texture, it avoids the common pitfalls of gluggy or overcooked pasta. With a blend of mozzarella and cheddar cheeses, and flavorful seasonings like garlic and mustard powders, this comforting dish is quick to prepare and perfect as a cozy dinner or side.

  • Total Time: 18 minutes
  • Yield: 5-6 servings

Ingredients

Butter and Flour Base

  • 50 g / 3 1/2 tbsp butter
  • 3 tbsp flour

Liquids

  • 2 cups milk (full fat preferred but low fat is ok)
  • 2 1/2 cups water

Pasta

  • 250 g / 2 1/2 cups elbow macaroni, uncooked

Cheese

  • 3/4 cup mozzarella cheese, shredded
  • 1 1/2 cups mixed cheese (Cheddar, Colby, Gruyere), shredded

Seasonings

  • Salt and pepper, to taste
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Melt butter and cook flour: In a medium pot or large saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute to form a roux that will thicken the sauce.
  2. Add milk to form slurry: Pour in about 3/4 cup of the milk and whisk into the roux quickly, forming a smooth slurry without lumps.
  3. Add remaining liquids and seasonings: Stir in the remaining milk and then the water. Add the garlic powder, onion powder, mustard powder, and a pinch of salt and pepper. Mix well.
  4. Add macaroni and cook: Add the uncooked elbow macaroni to the pot, stirring to combine. Stir occasionally as the mixture heats. Once steam starts to appear, reduce the heat to medium-low.
  5. Simmer and stir: Cook gently, stirring regularly, for 9 to 10 minutes or until the macaroni is tender but still firm. The sauce will thicken but remain slightly saucy at this stage.
  6. Finish with cheese: Remove the pot from heat and quickly stir in the shredded mozzarella and mixed cheeses. Adjust salt and pepper to taste. The sauce will thicken further as you stir.
  7. Serve immediately: Dish up the macaroni and cheese right away for best texture and flavor.

Notes

  • I prefer a mix of mozzarella for meltiness and cheddar or similar cheese for flavor. Avoid using only mozzarella as it lacks flavor.
  • Other good cheese substitutes include Gruyere, Colby, Monterey Jack, Pepper Jack, and Provolone. Avoid 'Tasty Cheese' in Australia, as some brands cause a floury sauce.
  • Timing is key: remove from heat when pasta is just slightly firm and sauce is still a bit thin; the pasta and sauce thicken as they rest.
  • If the sauce gets too thick after removing from heat, loosen with a splash of milk or water. If too early, cook a bit longer.
  • This one-pot cooking method releases pasta starches into the sauce, creating its signature silky, glossy clingy texture.
  • For a baked variation, top with buttered panko and parmesan then broil briefly to add crunch; pasta will continue cooking off heat.
  • Nutritional info is based on 5 servings, with minimal added salt since cheese is salty enough.
  • Author: Amelia
  • Prep Time: 3 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Side
  • Method: Stovetop
  • Cuisine: Western
  • Diet: Low Fat

Nutrition

  • Serving Size: 211g
  • Calories: 472
  • Sugar: 5.9g
  • Sodium: 343mg
  • Fat: 22.9g
  • Saturated Fat: 14.1g
  • Unsaturated Fat: 7.8g (Polyunsaturated Fat)
  • Trans Fat: 0g
  • Carbohydrates: 46.3g
  • Fiber: 1.7g
  • Protein: 19.9g
  • Cholesterol: 67mg

Find it online: https://recipesvibe.com/stovetop-macaroni-and-cheese-recipe/