Macaroni and Cheese just screams comfort, and I’ve got the easiest, cheesiest, and super comforting version right here for you!
I’ve tried plenty of recipes over the years, and for something that should be a no-brainer, I was left yearning for more. The recipe that I’m sharing today is one that I’ve tweaked and played around with, and it results in a bowl of cheesy goodness that is reminiscent of childhood. It’s a no-fuss recipe and uses simple ingredients. If you’re looking for a fancy mac n cheese, then this is not it. But if you are looking for a quick stovetop recipe that reminds you of the blue-box meals your mama used to make, then look no further.
Stovetop Mac and Cheese
- 1 pound uncooked shell or elbow macaroni
- 1¾ cups whole or reduced-fat milk, divided
- 1 tablespoon all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
- ½ pound mild or medium cheddar cheese, shredded
- ½ pound colby or muenster cheese, shredded
Bring a large pot of water to a boil and cook the pasta until al dente. Drain, return the pasta to the pot, and set aside.
In a small bowl, whisk together ¼-cup milk with all-purpose flour until no lumps remain. Set aside.
Heat remaining 1½-cups milk in a medium saucepan over medium heat. Once the milk starts to form small bubbles along the edges of the pan, gently whisk in milk and flour mixture. Season with salt and pepper, and simmer until lightly thickened, about 3 to 5 minutes.
Remove from heat and add shredded cheese. Gently whisk until the cheese has completely melted and formed a thick sauce. Pour the cheese sauce over the prepared pasta and gently mix until thoroughly combined. Cover the pot and allow the flavors to infuse for a few minutes before serving.
Be sure to use a block of cheese and shred yourself. Pre-shredded cheese comes coated in preservatives that make it difficult to melt into a smooth sauce.