Easy to make and ready in about 30 minutes, stovetop mac and cheese makes a great side dish for a weeknight dinner. And who doesn’t love mac and cheese?
When it comes to dinner, mac and cheese is the one side dish that we can guarantee everyone will eat. And it is not much harder to make than boxed mac and cheese.
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Ingredients Needed For Easy Stovetop Mac And Cheese
Making this mac and cheese is easy with these ingredients:
- Butter.
- All-purpose flour.
- Milk.
- Salt.
- Pepper.
- Onion powder.
- Garlic powder.
- Cayenne pepper.
- Hot sauce. We use Frank’s Red Hot Sauce.
- Cheddar cheese. We use old/sharp cheddar.
- Macaroni.
Can Other Shaped Pasta Be Used?
Yes, as long as it is similar to macaroni. Our favourites to use are cavatappi or shells.
If you love mac and cheese, and need a recipe to feed a crowd, try our Homemade Mac And Cheese that is baked on the BBQ.
Serving Easy Stovetop Mac And Cheese
Stovetop mac and cheese makes a great side dish or a main dish.
- Serve with meat and a salad or vegetables for a complete meal.
- Add chopped chicken or ham to the mac and cheese with some steamed broccoli for a one-dish meal.
- Mix the mac and cheese with leftover chili for a quick and easy chili mac. When we make this, we like to serve it with mini cornbread muffins.
Storing and Reheating Leftovers
Leftover mac and cheese can be stored in a covered container in the fridge for up to three days.
Reheat mac and cheese in a saucepan over low heat. A tablespoon or two of milk may be needed if the cheese seems dry or crumbly.
Have you made this mac and cheese recipe? Let us know in the comments below.
Easy Stovetop Mac And Cheese
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- 2 cup milk
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼-½ tsp hot sauce
- 300 grams shredded old/sharp cheddar
- 454 grams macaroni or similar pasta
Instructions
- Bring a large pot of water to a boil. When it is boiling, salt the water and cook the pasta to al dente, drain.
- Meanwhile, in a saucepan, melt the butter over medium heat.
- Add the flour to the melted butter, and cook for 3-4 minutes, stirring until the roux thickens and starts to brown.
- Slowly add the milk to the roux, stirring constantly.
- Add the salt, pepper, garlic powder, onion powder, and cayenne pepper, stirring to combine.
- Add about ¼ cup of the cheese to the milk, stirring to melt the cheese. Continue to add the cheese in small amounts, stirring between additions, until all the cheese is added.
- Stir in the hot sauce.
- Fold in the cooked and drained pasta.
- Serve immediately.
