Nearly a year ago, I posted a dairy-free mac and cheese recipe and to this day it is my most popular post. I thought I should share the recipe that inspired that post. Homemade stovetop mac and cheese is quick, easy and I nearly always have the ingredients for it in my house. I bet you probably have them too! I make this for my husband and myself but if you have a larger family, feel free to double the recipe!
As I’m sure you’re aware, mac and cheese is a great side for many meals. My husband usually requests it when we are having hotdogs or any kind of BBQ. I find it to be a bit too heavy to have it alone as a meal but if that’s what you’re in to, you will receive no judgement from me! As a meal, I’d say this serves just 2 people but as a side dish, it will serve 4. You can use any cheese you wish. We like either Colby jack or cheddar jack.
Stovetop Mac and Cheese
- ½ pound dry pasta
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 2 cups freshly shredded cheese (I used a combo of Monterey Jack and cheddar)
- salt and pepper to taste
- In a medium-sized pot, cook pasta according to package instructions, strain and then set aside (you can toss with olive oil to prevent the noodles from sticking together).
- Return the pot to the stove and set flame to medium heat, add the butter and let it melt.
- Whisk in the flour and cook for about 1 minute, stirring until the flour is cooked.
- Slowly drizzle in the milk a little bit at a time, whisking really well each time.
- Bring the milk mixture up to a simmer and then turn off the heat.
- Add in the cheese. Stir the cheese and milk mixture until the cheese is fully melted and the sauce is creamy.
- Add in the pasta, stir to combine, and season with salt and pepper to taste.