Description
This Homemade Creamy Stovetop Mac and Cheese is easy, delicious, and way better than a box! This easy mac and cheese is made with just a few simple ingredients and only takes 20 minutes to make with no baking required!
Ingredients
- 2 cups elbow macaroni (or similar type pasta)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole or 2% milk (warmed in the microwave for 1-2 mins)
- 1 tsp salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/2 tsp ground mustard (*add 1/2 tsp more if you want more of a kick)
- 1/2 tsp black pepper
- 1 cup freshly shredded sharp cheddar cheese
- 1/2 cup freshly shredded mozzarella cheese
- 1/2 cup freshly shredded pepper jack cheese
Instructions
- Shred your cheeses with an electric cheese grater or box grater and set aside.
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Boil lightly salted water in a medium pot over medium/high heat.
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Once water comes to a boil, add in the pasta and cook until the noodles are al dente (usually around 10 minutes, but check your box for recommended times). Set aside to prepare your homemade cheese sauce.
- In a large pot, melt the unsalted butter. Next add in the flour and whisk over medium heat for about 1-2 minutes until it becomes a light brown.
- Next, using a glass measuring cup add in milk that has been warmed in the microwave for 1 minute, into the pot a little at a time and whisk until smooth and creamy. Add in your seasonings to include salt, pepper, onion powder, garlic powder, and ground mustard.
- Cook over medium/high heat for 5-6 minutes, stirring regularly until the sauce thickens and bubbles.
- Add in shredded cheese and whisk until smooth and melted.
- Remove from heat, drain pasta in a colander, and add drained pasta to homemade cheese sauce.
- Stir until evenly combined, serve warm, and enjoy!
Notes
How to store mac and cheese:
Leftover homemade mac and cheese should be stored in an airtight container in the refrigerator, and will last for up to 1 week.
I love making my stovetop mac and cheese in this cast iron pot because it comes with an airtight lid and I don’t have to transfer it to another container. I can also easily and quickly re-heat the whole pot on the stove. (yay for less dishes!)
How to re-heat mac and cheese:
This mac and cheese can easily be re-heated on the stove or in the microwave.
As the mac and cheese sauce naturally thickens after refrigeration, I recommend adding 1-2 tbsp of milk when re-heating it to make it nice and creamy.
If re-heating individual servings in the microwave, you can add just a tiny splash of milk and heat for 30 second intervals until warm.
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