Stovetop mac and cheese has always been one of my childhood favourites. I decided to film this recipe as a celebration for hitting 100K on Instagram! This recipe features tender macaroni in a velvety cheese sauce, all made on the stovetop.
Info and tips for stovetop mac and cheese
To make a smooth cheese sauce I like to start with a roux, which is a fat and flour. In this case we are using butter and flour for our roux. The roux will help thicken the sauce. I also like to use a mix of milk and heavy cream. The heavy cream makes the sauce rich, but I also find it helps reduce the chance of the sauce splitting when you add the shredded cheese.
When you add the shredded cheese to the sauce its super important that it’s not boiling anymore. Stirring the cheese in off heat is best, and you will get the smoothest sauce. If it’s boiling you’ll risk the cheese curdling in the sauce, and its not the most pleasant texture lol.
Equipment
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I used my Our Place Always Pan to make the sauce and it works super well! No sticking at all.
Ingredients for stovetop mac and cheese
- 4 cups macaroni
- 1/2 cup butter
- 2 tbsp flour
- 1 cup milk
- 2 cups heavy cream
- tsp garlic powder
- tsp onion powder
- tsp mustard powder
- tsp paprika
- salt & pepper to taste
- 4 cups shredded old cheddar
Instructions
- Begin by boiling your macaroni in heavily salted water. When al dente strain and set aside with a drizzle of oil to prevent sticking.
- Make the cheese sauce by adding butter to a pan on medium heat. Once melted add the flour and stir to mix. Cook for 1-2 minutes before adding the milk and heavy cream.
- Bring the sauce to a gentle simmer and add your seasonings. Remember the cheese will add saltiness so be careful how much salt you add. The sauce should thicken slightly at this point.
- Stir in the shredded cheese off heat. Taste test and adjust seasonings as needed. Add the macaroni to the sauce and stir until the sauce is velvety and incorporated. That’s it enjoy!
See below for a video tutorial! (side note if you follow my Instagram a big thank you for making 100K possible!!)
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Stovetop mac and cheese features tender macaroni in a velvety cheese sauce, all made on the stovetop. Begin by boiling your macaroni in heavily salted water. When al dente strain and set aside with a drizzle of oil to prevent sticking. Make the cheese sauce by adding butter to a pan on medium heat. Once melted add the flour and stir to mix. Cook for 1-2 minutes before adding the milk and heavy cream. Bring the sauce to a gentle simmer and add your seasonings. Remember the cheese will add saltiness so be careful how much salt you add. The sauce should thicken slightly at this point. Stir in the shredded cheese off heat. Taste test and adjust seasonings as needed. Add the macaroni to the sauce and stir until the sauce is velvety and incorporated. That's it enjoy!Stovetop Mac and Cheese
(7 votes, average: 2.14 out of 5)
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Instructions
