Creamy Stovetop Macaroni and Cheese
Craving a comforting and easy meal? This creamy stovetop macaroni and cheese is a perfect simple dinner recipe that comes together quickly. You’ll love how rich and cheesy it is, making it a guaranteed family favorite.
Key Ingredients & Substitutions:
- Pasta: Elbow macaroni is classic, but you can use shells or ditalini.
- Cheese: Sharp cheddar is essential for flavor; mild cheddar or Monterey Jack can be added for extra creaminess. Avoid pre-shredded cheese for the best melt.
- Milk: Whole milk provides the richest sauce, but 2% will also work.
- Butter & Flour: These create the roux, thickening your cheese sauce.
Ingredients:
- 8 oz elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional, for a subtle kick)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools: Large pot, medium saucepan, whisk
Step-by-Step Instructions:
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
2. Make the Roux
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, until a thick paste forms. This is your roux.
3. Create the Cheese Sauce Base
Gradually whisk the warm milk into the roux, a little at a time, until smooth. Continue whisking constantly for 3-5 minutes, allowing the sauce to thicken. Keep the heat at medium-low to prevent scorching.
4. Add the Cheese and Seasonings
Remove the saucepan from the heat. Gradually stir in the shredded cheddar cheese until completely melted and smooth. Stir in the salt, black pepper, and optional cayenne pepper. Taste and adjust seasonings as needed.
5. Combine and Serve
Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is fully coated. Serve your creamy stovetop macaroni and cheese immediately for a satisfying simple dinner recipe.
Variation Ideas:
- Spicy Kick: Add a dash more cayenne pepper or a pinch of red pepper flakes.
- Garlic Infusion: Sauté a clove of minced garlic with the butter before adding the flour.
- Extra Creamy: Stir in 2 tablespoons of cream cheese with the cheddar for an even smoother sauce.
- Herby Touch: Mix in a tablespoon of chopped fresh chives or parsley just before serving.
Storage Instructions:
Store any leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stovetop over low heat, stirring frequently, or in the microwave until heated through.
Frequently Asked Questions (FAQ):
- Can you use pre-shredded cheese? While convenient, pre-shredded cheese often contains anti-caking agents that can make your sauce gritty. Freshly shredding your cheese will give you the creamiest results for this simple dinner recipe.
- Why is my cheese sauce lumpy? Lumpy sauce often happens if the milk is added too quickly or if the cheese is added when the sauce is too hot, causing it to seize. Add milk gradually and cheese off the heat.
- Can you make this ahead of time? This dish is best enjoyed fresh. However, you can make the cheese sauce a day ahead and reheat it gently, then combine with freshly cooked pasta.
- What kind of milk is best? Whole milk provides the richest and creamiest sauce, but 2% milk will also work. Skim milk is not recommended as it will result in a less flavorful and thinner sauce.
- How do you prevent the pasta from getting mushy? Cook the pasta only until al dente, meaning it still has a slight bite. It will continue to soften slightly when mixed with the hot cheese sauce.
- Is this a good simple dinner recipe for kids? Absolutely! Macaroni and cheese is a classic kid-friendly meal. You can omit the cayenne pepper if serving to young children.
