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
- medium-sized pot
- 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 15 seconds, stirring until the flour is toasty.
- 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 pepper to taste.