Stovetop Creamy Macaroni and Cheese

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

Creamy Stovetop Macaroni & Cheese is so much better than the box!

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Servings: 4 -6 servings

Author: Melissa | Persnickety Plates

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.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

Tried this recipe?Tag @melissa_pplates or tag #persnicketyplates!

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

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