I grew up on boxed mac and cheese. It was a childhood staple and if we are still being honest, I will still grab a box at the store for nostalgia purposes. My daughter is following in her mama’s footsteps and still appreciates a bowl of mac and cheese. Lately, I have been making this easy REAL cheese, stove top version. It takes maybe 5 more minutes than the boxed variety and taste 300% better!
Bonus: This version even reheats well.
I usually have a fridge full of half shredded blocks of cheese. It’s cheaper to buy cheese in the block and it always melts better. For this version I used medium cheddar, gruyere and white cheddar.
Easy Homemade Stovetop Mac and Cheese
Yield 4 servings
Stovetop macaroni and cheese way better than any box. Best news: it only takes 5 minutes longer. Enjoy this childhood classic made with a REAL creamy velvety cheese sauce.
- 2 C uncooked elbow noodles
- 2 C whole milk
- 2 tbsp flour
- 2 tbsp butter
- 2 1/2 C cheese, shredded (cheddar, colby, gruyere, etc. all work)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mustard powder
- 1 tbsp cream cheese
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- Bring 3 1/2 C of water to a boil. Add 1 tsp of salt. Boil elbow noodles for 10-12 mins or until tender. Drain pasta and reserve.
- In a pot on medium heat, melt butter and sprinkle in flour. Stir continuously till the mixture starts to turn a golden color.
- Add the 2 C of milk. Stir occasionally till it begins to thicken.
- Stir in the shredded cheese one handful at a time. Add seasonings.
- Combine the pasta noodles with the cheese sauce. Stir till combined well.