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 into 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.
- ½ pound dry pasta (elbows are a classic!)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 2 cups shredded cheese (I used cheddar jack)
- salt and pepper to taste
- In a medium or large-sized pot, cook pasta according to package instructions, strain and then set aside (you can add a drizzle of olive oil to prevent the noodles from sticking together)
- Return pot to stove and set flame to medium heat, add the butter and let it melt.
- Whisk in the flour and cook for about 30 seconds
- Add in the milk and whisk to combine
- As the milk starts to heat up, add in the shredded cheese
- Keep whisking until the cheese is fully melted and combined with the milk mixture. It does take around 5-7 minutes.
- Season with salt and black pepper to taste.
- Once completely melted and smooth, add the pasta and stir to combine. Let it sit for about a minute or two to absorb the cheese sauce.
- Adjust seasonings if needed.
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