A quick, simple, and delicious mac and cheese recipe. When you have so many pricey cheeses, fancy, designer mac and cheese are often forty or fifty dollars to make, but they’re not always the greatest tasting. This easy meal is delicious and inexpensive.
- One 8-ounce box of elbow macaroni is the ingredient.
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 tsp salt and freshly ground black pepper
- two cups of milk
- Two cups of cheddar cheese, shredded
Ten minutes for preparation
15 minutes for cooking
25 minutes in total
Four servingsÂ
Searching for a quick, straightforward homemade substitute for mac and cheese in a box? This stovetop mac and cheese is made with everyday ingredients in just twenty-five minutes. For hectic weeknights, you should save this recipe to your bookmarks. The good news is that it’s so easy that you’ll probably memorize it after making it a few times.
Macaroni and Cheese Recipes for the Stovetop
First, boil the macaroni.
In a pot, bring the water to a boil. Cook elbow macaroni for 8 minutes or until al dente.
Advice: Double the macaroni quantity to make a thicker mac and cheese.
Create a Roux
Make the roux now and continue while the macaroni cooks. The foundation of this velvety mac and cheese is a roux, a thickening agent consisting of equal parts fat and flour.
Melt the butter in a pot over medium heat to form the roux. Stir in the flour, salt, and pepper. Slowly pour in the milk and stir until the mixture becomes foamy and creamy. Take care to prevent the milk from burning.
Mix The macaroni and cheese.
The most important last step is to add the cheese! Add the cheddar cheese gradually and mix until melted and smooth. We advise you to grate your cheese because block cheese and pre-shredded cheese will not blend into the recipe.
After the macaroni is cooked, drain the water, add the cheese sauce, and toss until evenly coated.
Is It Possible to Bake Macaroni & Cheese?
Convenience is the main ingredient in this stovetop mac and cheese, but if you have some additional time and want a bubbly, baked version, you may bake this recipe.
To achieve this, follow the preceding three stages and then add any desired toppings, like crushed crackers, Parmesan, or bread crumbs. Bake for about 15 minutes, or until bubbling and golden brown, at 350 degrees Fahrenheit (177 degrees Celsius).
How to Store Macaroni and Cheese in Storage
Macaroni and cheese can be kept, securely covered, in the refrigerator for three to four days. Add a splash of milk or cream and reheat in the microwave or on the stove, stirring occasionally.
Macaroni and cheese freezes well for up to six months. After letting the mac and cheese cool fully, move it to a freezer-safe bag and press out as much air as you can. Put a date on the label, then freeze. Place the dish in the refrigerator to defrost overnight before serving. Return to room temperature.
Cheese and Mac Add-Ins
This is a fantastic foundation recipe that can be altered in countless ways. Here are some ideas for add-ons.
- Cayenne pepper, Parmesan cheese, and onion powder.
- Try a combination of white cheddar and a four-cheese Mexican blend for flavor.
- chopped peas and ham
- broccoli with chopped chicken
- crushed Ritz crackers on top, along with mustard and yellow
Note from the Cook
Cheese is a must-have, and I usually double the amount without diluting the recipe.
When boiling milk, watch it closely because it boils quickly and burns easily. If the milk is overdone, it will become evident in the flavor of the dish.
Facts about Nutrition (per serving)
- 630 Calories
- Protein: 27g
- Carbs: 55g
- Fat: 34g