Are you looking for a quick, easy, delicious macaroni and cheese recipe? This budget-friendly recipe skips the pricey gourmet cheeses yet still delivers a unique, creamy flavor. It’s perfect for a satisfying meal without the high cost!”
Table of Contents
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 15 mins | 25 mins |
How to Make Stovetop Macaroni and Cheese
Step 1: Cook the Macaroni. Bring a large pot of water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes.
Tip: You can double the amount of macaroni for a heartier mac and cheese.
Step 2: Prepare the Roux. While the pasta is boiling, it’s time to make the roux, the secret to that creamy sauce. A roux mixes equal fat (butter) and flour, thickening the sauce.
To make it, melt butter in a saucepan over medium heat. Add the flour, salt, and pepper, stirring constantly until smooth. Gradually pour in the milk, stirring continuously until the sauce becomes soft and starts to bubble. Make sure to monitor it closely to avoid burning the milk. Keeping a watchful eye will help ensure it cooks evenly without scorching.
Step 3: Add Cheese and Combine. Now for the best part—the cheese! Slowly add shredded cheddar to the sauce, stirring until it melts and blends smoothly. Using freshly grated cheese is critical here, as pre-shredded cheese often doesn’t melt either.
After cooking the macaroni, drain it and combine it with the cheese sauce, stirring well until each piece is completely covered. This guarantees that each bite is packed with richness and flavor.
What Type of Cheese Should I Use for Homemade Macaroni and Cheese?
I tend to switch up the cheese combinations every time I make this mac and cheese, but I return to sharp cheddar and Gruyere. If Gruyere isn’t available, Jarlsberg Swiss makes a great alternative. Other cheeses that work well include mozzarella, jack cheese, or pepper jack for a little kick and American or Velveeta for an extra creamy cheese sauce.
Can You Bake This Macaroni and Cheese?
While this recipe is primarily intended for stovetop preparation, you can quickly adapt it into a baked dish with more time. Baking can add a delightful texture and flavor to the final result. Follow the first three steps, then transfer the mac and cheese to a baking dish. Top your dish with your favorite extras, such as breadcrumbs, grated Parmesan, or crushed crackers. These toppings can enhance flavor and texture, adding a delightful crunch to each bite. Bake in a preheated oven at 350°F (177°C) for 15 minutes until the top is golden and bubbly.
How to Store Leftover Macaroni and Cheese
Leftover mac and cheese should be stored in an airtight container and refrigerated, where it will stay fresh for 3 to 4 days. Allow it to cool to room temperature before sealing to maintain its texture and flavor. When reheating, add a splash of milk or cream to restore its creamy consistency. Reheat gently on the stovetop or microwave, stirring occasionally for even heating.
Can You Freeze Macaroni and Cheese?
You can freeze mac and cheese for up to six months without significantly affecting its flavor or texture. Be sure to store it in an airtight container or freezer bag to avoid freezer burn. Let it cool completely before sealing, and remove as much air as possible. Label the container with the date and store it in the freezer. When you’re ready to eat, let the mac and cheese thaw overnight in the refrigerator, then reheat it gently.
2. Ingredients for Macaroni and Cheese
- 8 ounces elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 2 cups milk
- 2 cups shredded cheddar cheese
3. Instructions
Step 1: Gather all the ingredients you’ll need for the recipe.
Step 2: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the elbow macaroni and cook, stirring occasionally, for about 8 minutes or until it’s tender yet still firm (al dente).
Step 3:
While the pasta is cooking, melt the butter in a medium-sized saucepan over medium heat.
Step 4:
Sprinkle in the flour, salt, and pepper, stirring constantly until the mixture becomes smooth. This should take about 5 minutes.
Step 5:
Slowly pour in the milk, stirring continuously to keep the sauce smooth. Cook for another 5 minutes until the mixture is bubbling, taking care not to burn the milk.
Step 6:
Add the shredded Cheddar cheese, stirring for 2 to 4 minutes until it’s fully melted and creamy.
Step 7:
Drain the cooked macaroni and mix it into the cheese sauce until each piece is well-coated.
Step 8:
Serve immediately, and enjoy while it’s hot!
4. Nutrition Facts (per serving)
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 630 |
| Fat | 34g |
| Carbs | 55g |
| Protein | 27g |
Macaroni and Cheese Tips
MAKE USE OF BLUE CHEESE
Instead of Parmesan, crumble 50g of blue cheese into the sauce, such as Stilton, Dolcelatte, or Roquefort. Transfer the pasta to the baking dish, then place four trimmed field mushrooms, gills facing up, on top. Skip the breadcrumbs, drizzle with some oil, season to taste, and sprinkle some extra blue cheese. Bake as instructed.
conclusion: (Macaroni and Cheese)
In conclusion, macaroni and cheese are the ultimate comfort food, offering a creamy, cheesy, and satisfying dish perfect for any occasion. Whether served as a main course or a side dish, its rich flavors and comforting texture make it a timeless favorite for all ages.