Mac & Cheese, Stovetop Style is my favorite way to make it. Quick and easy, creamy, and so good!
No need to buy the boxed kind, when you most likely have some cheese, butter, and milk in the house!
Enjoy!
Mac & Cheese, Quick Stovetop Style
Quick and Easy, and so good! You make the sauce while the pasta is boiling.
Servings 6
Calories 319kcal
Ingredients
- ½ pound pasta elbows or any pasta you like
- ¼ cup butter half a stick
- 6 tablespoons flour half of 3/4 cup
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2½ cups milk
- 2 cups cheese Cheddar or American, small pieces or grated
- ½ cup grated cheese Romano or Parmesan
Instructions
- 1. Boil the pasta in salted water.
- 2. Meanwhile, melt the butter in a medium saucepan.
- 3. Whisk in the flour, salt, and pepper to make a roux. (a paste),
- 4. Add the milk, cheddar cheese, and Romano cheese. Whisk constantly over MEDIUM LOW HEAT, (not too high!) until it is thickened.
- Drain the pasta and pour the cheese sauce over it. Mix well.
- Serve immediately.
Notes
OPTIONAL CRUMB TOPPING: Put the mac and cheese mixture into an oven-proof dish and top it with melted butter bread or cracker crumbs. Bake at 350 degrees for 5-10 minutes, until the breadcrumbs are lightly browned.
CHEESE: I usually use Cheddar or American cheese, or a mixture, but feel free to use any cheese you like that melts well.
Nutrition
Calories: 319kcal | Carbohydrates: 10g | Protein: 14g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 769mg | Potassium: 236mg | Fiber: 1g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 394mg | Iron: 1mg
INGREDIENTS:
- 1/2 pound elbow pasta, or any pasta you like
- 1/4 cup butter (half a stick)
- 6 tablespoons flour (half of 3/4 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups milk
- 2 cups cheese, Cheddar or American, small pieces or grated
- 1/2 cup grated cheese, Romano or Parmesan
- DIRECTIONS:
- 1. Boil pasta in salted water.
- 2. Meanwhile, melt butter in medium saucepan.
- 3. Whisk in the flour, salt, and pepper to make a roux. (a paste),
- 4. Add the milk, cheddar cheese, and Romano cheese. Whisk constantly over MEDIUM LOW HEAT, (not too high!) until it is thickened.
- Drain the pasta, and pour the cheese sauce over it. Mix well.
- Makes about 4 servings.
- (If you want a CRUMB TOPPING, put the mac and cheese mixture into an oven-proof dish and top it with buttered bread crumbs. Bake at 350 degrees for 5-10 minutes, until breadcrumbs are lightly browned.)