Creamy macaroni and cheese made on a stovetop is so much better than anything from a box! This homemade macaroni and cheese recipe will become your family’s favorite mac and cheese!
Growing up I used to eat boxed mac and cheese fairly often. When I first moved out, a 60 cent box of macaroni and cheese was a decent dinner for me. The Mr., however, hates boxed macaroni so I haven’t bought it in years. This stovetop macaroni and cheese recipe comes together really quickly and tastes really good. It is creamy and cheesy, almost like the kind you can find at Panera, but I use cheddar because I like it better than American cheese. Real cheese is better than powdered cheese any day.
I contemplated adding Sriracha to the mix but skipped it this time. I think I’ll give it a shot next time. I served it with a lemon & oil salad.
Creamy Macaroni and Cheese Recipe
Stovetop Creamy Macaroni & Cheese
Ingredients
- 1/2 lb whole wheat pasta I used shells
- 3 Tb butter
- 3 Tb flour
- 1 1/2 cup milk I used 2%
- salt & pepper to taste
- pinch of red pepper flakes
- 1 1/2 cup sharp cheddar shredded
- 1/2 cup three cheese blend shredded (or whatever cheese you have on hand & like)
Instructions
- In a large pot, bring salted water to boil and cook your noodles.
- Drain noodles and set aside.
- Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
- Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
- Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
- Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
- Add your drained pasta to the cheese mixture and stir to fully coat.
- I seasoned mine with more freshly ground black pepper. Next time, I think I'll add some panko breadcrumbs to the top and bake it for a few minutes. I was too eager to eat this batch to wait.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Things you may need to make this mac and cheese recipe:
Garden Rotini Noodles
a good whisk
Colander
Or maybe you’ll like…
Pepper Jack Stovetop Macaroni & Cheese
Morton’s Copycat Macaroni & Cheese
Mac and cheese in a mug
Wowie – that looks so creamy and cheesy. Perfection 🙂 Thanks for the recipe, pinning it now 🙂
Looks delish!!
YUM! I pinned this for later!
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http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/
It’s unnecessary to cook your flour in three separate batches. Especially if your pot is big enough. That’s just wasted time and effort.
You’re not cooking three separate batches, you’re just adding the flour gradually. Feel free to add it however you want =)
We LOVE this receipe!!! I added chicken patties and made it all in one. I will definitely be making it again.
I love that – thanks so much for reporting back!
I’ve been looking and trying recipes for CREAMY mac and cheese and now I’ve found it! I used large elbow macaroni cooked el dente, extra sharp cheddar and provolone, 1 c 2% + 1/2 c half/half, sprinkled sharp cheddar on top and baked at 350 for 15-20 minutes. It is the BOMB!
Yay, thanks for reporting back, Gloria!