Stovetop Mac and Cheese
This quick and easy to make stovetop mac and cheese is so creamy, cheesy, and all around delicious!
My family was super lucky to make it through cold and flu season mostly unscathed this year. Unfortunately, this month it all caught up with us, and 3 out of 4 members of my family (including me) have had the most miserable cold ever. I’m normally pretty good at just pushing through, even when I’m sick, but this cold totally knocked me flat! For over a week, I wasn’t able to do much more than just lay on the couch and watch TV, or read books. I probably read somewhere between 1500 and 2000 pages, and watched the entire series of Fleabag and the first season of Killing Eve. We’re finally crawling out of the haze of sickness now, and I’m trying to get back into the swing of normal life again, but it’s hard! I need to deep clean my house, restock the fridge and freezer, catch up on all of my emails and snail mail, and get caught up on all of the work I’ve let slide while I’ve been sick.
Since our fridge is woefully understocked at the moment, I’ve been relying on our pantry staples to put together our meals. I’m still not feeling 100% yet, so I’ve been cooking easy, simple comfort food to get us by. This stovetop mac and cheese is an absolute staple at our house, and I make it at least once a week. It doesn’t take any more time than making a box of mac and cheese, but it tastes way better. I’ve made this so many times that I could make it in my sleep at this point, and it’s consistently delicious. My kids love it, and it’s one of their most requested meals. Sometimes we change it up a little by adding chunks of ham, chicken, or tuna, and it’s also delicious with steamed broccoli, asparagus, or peas mixed in. If you haven’t mastered the art of homemade mac and cheese yet, this recipe is the perfect way to do it!
Stovetop Mac and CheesePrint Recipe
- 1/2 pound shell pasta or macaroni pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Cook the pasta according to the package directions. While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly. Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Remove from heat and whisk in the cheddar and monterey jack cheeses. Add salt and pepper, taste, and adjust seasonings as needed. Stir in the cooked pasta and serve immediately.