Creamy Stove Top Mac And Cheese
This creamy stove top mac and cheese is a quick and easy meal perfect for busy weeknights. Made with a blend of cheeses, it's the ultimate comfort food.
Equipment
- 1 large pot for boiling pasta
- 1 saucepan for cheese sauce
- 1 whisk
Ingredients
Main Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Add-Ins
- 1/4 cup cooked bacon bits
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne pepper
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
- Slowly whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens.
- Reduce the heat to low. Gradually add the cheddar and mozzarella cheeses, stirring continuously until fully melted and smooth.
- Add the cooked pasta to the cheese sauce. Stir until the macaroni is evenly coated with the sauce.
Serving
- Transfer the mac and cheese to serving bowls. Garnish with optional add-ins like bacon bits or a sprinkle of cayenne pepper if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stove with a splash of milk to maintain creaminess.
Notes
Pro Tips: Use freshly grated cheese for the best melting results. Ingredient Substitutions: Swap in gluten-free pasta or almond milk for dietary needs. How to Serve: Best enjoyed immediately after preparation. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the cheese sauce in advance and store separately from the pasta.