I decided to make stovetop mac and cheese because I was tired of making the usual roasted potatoes, mashed potatoes, and rice pilaf as a side dish. Please note, while I chose to purchase an 8 oz block of extra-sharp cheddar and shred it myself in my food processor for the ultimate in melty cheesy goodness, you never need to feel obliged to do the same!
Want some more side dish ideas? Try my easy yellow rice, cheddar mashed potatoes, and carrot sweet potato mash.
Prep Time 5 minutes
Cook Time 10 minutes
Serves 4-6
Ingredients
16 oz elbow macaroni
1/2 c each of unsalted butter and all-purpose flour
1/2 tsp each of onion powder, garlic powder, ground mustard, and salt
1/4 tsp black pepper
3 c milk
8 oz shredded extra-sharp cheddar cheese
Preparation
In a medium saucepan prepare macaroni according to package instructions and cook until al dente, reserve about a 1/2 c of pasta water, then drain and set aside.
In the same pan used to prepare the macaroni, melt butter over medium-high heat, then once melted add in the flour and all your seasonings. Continuously stir until all of the raw flour is incorporated into the butter, about 1-2 minutes. Next, carefully pour in your milk, continuing to stir constantly for 3-5 minutes until the sauce starts to thicken. Remove from the heat then stir in the cheese and whisk until melted.
Check your cooked pasta that by now should be well-drained. If you’re not able to easily pour the pasta into your pot, use your reserved pasta water to loosen the macaroni up a bit.
Pour the cooked pasta into the cheese sauce and stir well to combine, then place the lid over the saucepan and allow it to sit for 5 minutes before serving.
Enjoy your stovetop mac and cheese on its own, with fried chicken, barbeque pork ribs, or whatever else your heart desires!