Stovetop Mac and Cheese
Smooth and creamy, this easy homemade Mac and cheese comes together in less than 30 minutes on the stovetop.
- 1 tbsp salt
- 12 ounces dried elbow macaroni noodles
Bring a medium size pot of water to a boil over medium heat. Stir in 1 tbsp salt. Add macaroni noodles and boil for about 5 minutes until noodles are al dente (still have a slight bite).
Strain the noodles and rinse with cold water. Set aside.
In a large pot melt butter over medium heat. Stir in flour.
Add the seasonings. Stir to combine. This will be a thick paste. Cook for 3-5 minutes to cook the flour.
Pour in milk. Whisk to combine. Cook at just below a simmer for about 5-7 minutes, while continuing to stir occasionally. Sauce will thicken and be able to coat a spoon.
Remove from heat, then stir in cheeses while they melt. Then add in the cream cheese and stir until that is completely melted.
Add the cooked macaroni noodles to the cheese sauce. Stir to coat the noodles.
Serve warm and enjoy.
- Store leftovers in a sealed container in the refrigerator 3-5 days. Leftovers can be reheated in a heat safe container in the microwave. Or in a small saucepan over low/medium heat.
- Freezer options: this can be frozen in a freezer safe container. For best results use within 1-2 months. However, can be stored for 3-4 months. To thaw place in the refrigerator overnight. Then reheat in a saucepan over low/medium heat.
Serving: 1g | Calories: 281kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 753IU | Calcium: 330mg | Iron: 1mg