Stovetop Mac and Cheese

Stovetop Mac and Cheese

In my very last post I shared Quick Stove Top Mac and Cheese Recipe that’s definitely worth trying. I’ve also mentioned that my Ultra Creamy Mac and Cheese is out of this world.

So is there a need for another Mac and Cheese Recipe? Yes there is. I have to admin, no-roux Mac and Cheese is easy and tempting. But it can’t quite beat the thickness and creaminess of the traditional roux-thickened mac and cheese. Worried about all the required time to prepare your mac and cheese then bake it? Well, in this recipe, we are skipping the baking step for still very thick, creamy and delicious Stovetop Mac and Cheese.

Making the roux does take some practice. Don’t cook it enough – and your Mac and Cheese will be grainy. Cook it too much and the roux may darken too much. But with just a little bit of practice, you can achieve perfection with your Stovetop Mac and Cheese! I specifically selected White Cheddar for the profile picture so you can see the colour and the level of creaminess with properly cooked roux!

DifficultyBeginner

Yields4 Servings

 ½ lb macaroni pasta (about 2 cups will work)
 3 tbsp butter
 ¼ cup flour
 2 cups milk
 2 cups cheddar cheese, grated
 ¼ cup Parmesan, optional
 kosher salt and black pepper to taste
 pinch of nutmeg, optional

1

Bring a large pot of salted water to a boil and cook macaroni according to the package instructions. Drain.

Get the rest of your ingredients ready as this dish will come together fast.

Warm milk in a small pot (warm milk works better when making a roux.)

2

Meanwhile, melt butter over medium heat in a sauce pan. When the butter starts to foam, add flour, whisking consistently - you are making a roux. Cook it for about 2 minutes to cook off the raw taste, stirring constantly; do not let your roux get dark. Add a little bit of milk, maybe half a cup while constantly whisking to form a thick paste. Slowly drizzle in the rest of the warm milk and bring it to gentle simmer, at which point the mixture will thicken into sauce. You now made béchamel sauce!

3

Optional step for perfect Mac And Cheese or to correct errors.
Did you not pour milk gradually enough and now your sauce is lumpy? Or do you simply want perfected sauce with no chance of lumps. Put shredded cheese into a large pot. Set a fine mesh sieve over the pot and strain your béchamel sauce over the cheese. Proceed to the next step.

4

Turn off the heat and stir cheese into the sauce.

If for any reason the cheese didn't melt properly, put it back on the burner over low heat and stir until melted.

Add nutmeg, salt and pepper to taste and stir. Add your cooked and well-drained macaroni and toss to combine.

5

Your Mac and Cheese is now done. Serve it immediately. Sprinkle with optional Parmesan, if desired.

Ingredients

 ½ lb macaroni pasta (about 2 cups will work)
 3 tbsp butter
 ¼ cup flour
 2 cups milk
 2 cups cheddar cheese, grated
 ¼ cup Parmesan, optional
 kosher salt and black pepper to taste
 pinch of nutmeg, optional

Directions

1

Bring a large pot of salted water to a boil and cook macaroni according to the package instructions. Drain.

Get the rest of your ingredients ready as this dish will come together fast.

Warm milk in a small pot (warm milk works better when making a roux.)

2

Meanwhile, melt butter over medium heat in a sauce pan. When the butter starts to foam, add flour, whisking consistently - you are making a roux. Cook it for about 2 minutes to cook off the raw taste, stirring constantly; do not let your roux get dark. Add a little bit of milk, maybe half a cup while constantly whisking to form a thick paste. Slowly drizzle in the rest of the warm milk and bring it to gentle simmer, at which point the mixture will thicken into sauce. You now made béchamel sauce!

3

Optional step for perfect Mac And Cheese or to correct errors.
Did you not pour milk gradually enough and now your sauce is lumpy? Or do you simply want perfected sauce with no chance of lumps. Put shredded cheese into a large pot. Set a fine mesh sieve over the pot and strain your béchamel sauce over the cheese. Proceed to the next step.

4

Turn off the heat and stir cheese into the sauce.

If for any reason the cheese didn't melt properly, put it back on the burner over low heat and stir until melted.

Add nutmeg, salt and pepper to taste and stir. Add your cooked and well-drained macaroni and toss to combine.

5

Your Mac and Cheese is now done. Serve it immediately. Sprinkle with optional Parmesan, if desired.

Stovetop Mac and Cheese

Make it Gluten-Free: replace flour with good-quality all purpose gluten free flour, replace macaroni with gluten free macaroni. Ensure all your ingredients are gluten free and not cross-contaminated with gluten.

Happens to be Vegetarian.

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