Stovetop Mac and Cheese
An quick and easy mac and cheese recipe with mild Monterey Jack and tangy cheddar. A perfect side for hotdogs, BBQ, and more!
Servings 4 side servings
Ingredients
- 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
Instructions
- 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.