Homemade Stovetop Macaroni and Cheese, there’s nothing like it. This delicious comfort food is a fast and easy double cheese creamy Macaroni Recipe and yes it’s better than baked.
Macaroni and Cheese
Macaroni and CheeseNaturally we are a big Pasta loving family and this Macaroni and Cheese Recipe is tasty, creamy and cheesy exactly what it should be. I’m sure it will become one of your favourites too!
When I was in Canada one of my favourite Stovetop Macaroni and Cheese dishes was that really orange powdered stuff in a box. I hate to admit it but I just loved the stuff, so much so, that when I would come back from visiting (years ago) I would always bring back a couple of boxes.
And then I got smart and found the powdered mixture in the bulk store!! If I only knew back then how easy and delicious this Stove Top Macaroni and Cheese version is.
How to make the best Macaroni and Cheese Recipe.
- Cook the pasta al dent.
- Start by making a white sauce.
- In a large pot melt the butter, add flour and whisk until smooth.
- Add a little salt and pepper.
- Slowly add the milk, and stir to combine the ingredients to form a smooth sauce.
- Continue to cook the sauce until it thickens.
- Add the shredded cheese (that you shred yourself not pre shredded) and stir until the cheese has melted.
- Gently fold in your cooked al dente pasta.
- Serve immediately with some shredded cheddar on top.
What cheese is best to use?
I wanted to give this Macaroni and Cheese a little Italian touch, so I used Fontina, and of course Cheddar Cheese, the perfect combination in my opinion, although if you can’t find Fontina then substitute with Gruyere. You can also substitute with White Cheddar, Parmesan, Smoked Gouda or a firm Mozzarella.
But most importantly shred your own cheese, never buy packaged shredded cheese, it’s terrible stuff, it’s coated so it doesn’t melt properly.
How long does it take to make Stop Top Mac and Cheese?
It doesn’t take long to make, while your pasta is cooking, remember al dente. You will be making the white sauce, once the sauce has thickened the pasta should be done, then mix it all together with the shredded cheese. And Serve.
Sometimes the only thing we need is a little comfort, sometimes it comes from family, sometimes from friends and sometimes from food. I think this Stovetop Macaroni and Cheese is the perfect dish if you are looking or needing a little comfort.
More Macaroni & Cheese Recipes
Homemade Creamy Baked Pancetta Macaroni
And even if you aren’t needing a little comfort, you will love this Macaroni and Cheese Recipe, it’s cheesy, creamy and amazing! Buon Appetito!
Homemade Stovetop Macaroni and Cheese
Ingredients
- 1/4 cup butter (50 grams)
- 1/4 cup flour (32 grams)
- 1/4 teaspoon salt
- dash black pepper
- 2 cups milk whole or 2 % (480 grams)
- 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
- 1 cup shredded fontina or gruyere cheese (125 grams)
- 5-6 cups cooked macaroni (2 1/2 - 3 cups dried macaroni)
Instructions
- Boil the water, add a little salt and pasta, cook just until al dent.
- Meanwhile in a large saucepan on low / medium heat melt butter, then add the flour and whisk together until smooth, add salt and pepper, then slowly add the milk, stirring to combine. Cook and stir often until the mixture starts to thicken. Remove from heat.
- Add shredded cheese and stir until melted, then gently fold in the cooked al dente pasta. Serve immediately topped with some shredded cheese. Enjoy.
Nutrition
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First published Jan 31, 2018.
AJ says
Would it turn out the same if I used almond milk?
Rosemary says
Hi AJ I have never cooked with almond milk but I don’t think it would really work, the taste might be strange and almond milk is quite watery, it would probably be better with oat milk. Let me know if you try it. Take care!
Cassie says
I made it with almond milk and my family loved it!
Rosemary says
Hi Cassie, thanks so much, glad it worked with almond milk and your family enjoyed it. Take care and have a great weekend!
Michael Lagana says
It is very good
Rosemary says
Thanks so much Michael, glad you like it. Take care!
Mary says
Love this recipe. So easy.
Can this be made ahead of time (like the morning of or day before a party)?
How do you recommend reheating?
Rosemary says
Hi Mary, thanks so much, I think it could be, I would add a little milk to re heat it, but don’t over cook the macaroni, maybe boil it more al dente so that when you re heat it with the milk it does cook a little bit more. Maybe start with a 1/4 cup milk and add a bit more if needed. Hope that helps. Take care.
Phyllis Cohen says
I added nutmeg and Dijon mustard to the roux slowly whisked to combine before adding the milk. Also saved some of the pasta water to thin the cheese sauce in case it’s to thick.
Rosemary says
Hi Phyllis, sounds like a good idea.
Carol says
Perhaps it was just the timing but I can remember walking BLOCKS (when I first moved to a place in the city) to buy that mac and cheese in a box. UGH. But yes back then it seemed like the most tasty thing.
And I do see that orange powder in bulk foods. I am still crazy about my pasta, but I crave the delicious flavour of the recipe you have shared with us today.I love it when I see a recipe of yours posted,I am happy because I know that I can always look forward to a wonderful recipe that I can trust.I never have done anything but shred my own cheeses too so I am glad to have the little heads up about buying that pre-shredded stuff. When you look at the price of it you would honestly wonder how anyone can justify not shredding their own, let alone that it is not what it should be.
Rosemary says
Hi Carol, haha I remember buying boxes of that stuff too, can’t say I don’t crave it once in awhile 🙂 And yes there is no comparison between shredding your own and buying it shredded. Take care and Happy New Year.
Beth Stevenson says
So quick! So easy! So delicious! You have to make this dish! My kids now think I’m a macaroni and cheese rock star:) Thank you for sharing.
Rosemary says
Hi Beth, thanks so much, so glad everyone enjoyed it. And you are a Rock Star! 🙂
Heide Gunzel says
Delish!
Hello Rosemary,
Thank you so much for all of your Homemade Recipes & Videos!
I am such a fan! You are the first Chef I see once logged into FB!
I am Sicilian by blood, living in Portland Oregon.
I love Mac&Cheese, my husband not so much.
What are your thoughts on freezing smaller portions?
I just hate to see all of this YUM go to waste! Thanks again!
Rosemary says
Hi Heide, you are too kind, thanks so much. And yes you can freeze it. Freeze in an airtight freezer safe container. It should keep for up to 2 months. Take care.
Christine Loechel says
OMG this was so good and very easy to make!! My whole family loved it! Thank you so much!!
Rosemary says
Hi Christine, thanks so much, so glad everyone enjoyed it. Take care.
Susan says
Tried this recipe tonight….it was great! My husband doesn’t really like mac&cheese….he love this recipe…thank you!
Rosemary says
Hi Susan, thanks so much, glad you both enjoyed it. Take care.
Lauren | Mom Home Guide says
Looks delicious! I’ll have to try your recipe!
Rosemary says
Thanks Lauren, I hope you like it. 🙂
Benita says
How much UNCOOKED macaroni should I use to get 5-6 cups of cooked macaroni? Thanks!
Rosemary says
Hi Benita about 2 1/2 to 3 cups dry will give you 5-6 cups cooked.
Stella says
I have tried many recipes and this has got to be one of the easiest and best. I make it at least 3-5 times per month and my family loves it
Rosemary says
Hi Stella thanks we love it too. Have a great weekend.