#Macaroni and cheese recipes stovetop mac

Baked mac and cheese is much less saucey but still delicious. Adding toasted panko or breadcrumbs is also recommended.īake at 350 for 15-20 minutes until golden and bubbling. Add the mac and cheese to a 2 quart dish and cover with an extra half cup of shredded cheddar. If you prefer baked mac and cheese you can actually throw this mac and cheese in the oven. The sauce is ready when it’s thick enough to coat the back of a spoon without sliding off. Let simmer over low heat until thickened. Once the sauce is bubbling, reduce heat down to low.

Bring to a simmer over medium-high heat.

Sprinkle in the salt, pepper and old bay seasoning.

Slowly whisk in the milk, stirring constantly.

Cook for 2 minutes, moving frequently, until flour is lightly browned.

Sprinkle in the all-purpose flour to form a paste. In a large skillet, heat butter over medium-high until melted.Here is how you make the creamy béchamel style sauce with cheddar and gouda: Making stovetop mac and cheese is all about the sauce. Salt, pepper, old Bay: Old Bay adds that extra “something” to the recipe.

Salted butter works if that’s all you have on hand, but you will need to taste for salt at the end instead of adding the recipe amount. Unsalted butter and all-purpose flour: Combine to make the base of the béchamel style sauce. Any short grain pasta is best but in a pinch you can really make anything work. Pasta: Elbow macaroni is my go-to for macaroni and cheese. – even unsweetened, unflavored nondairy milk like soy or oat will work! However, for a lighter option you can go for skim, 1%, etc. Whole milk: Because we need ultimate creaminess in this recipe. Gouda is a great alternative for gruyere cheese. You can also roughly slice it if you don’t have a grater because it will just melt into the sauce. Gouda: I buy a block of gouda and shred it on a grater. Sharp or mild are preferred over very sharp so that the flavor isn't overpowering. IngredientsĬheddar cheese: I always use farmstyle cheddar but regular shredded cheddar works too. Gouda adds such an awesome flavor that sets this mac and cheese apart from your traditional cheddar-based recipe. You might never want to go back to the boxed kind after making this recipe because it’s just so creamy, velvety and delicious.Īll you need is 30 minutes and a handful of ingredients like Gouda and sharp cheddar to make the rich mac and cheese sauce. It’s surprisingly really easy to make homemade mac and cheese. I’m not sure why it took me so long to share a traditional mac recipe (I do have the less traditional vegan macaroni and cheese and butternut squash mac and cheese, though!). Macaroni and cheese might be my definition of comfort food. Cheddar and gouda combine to make this ultra creamy and rich stovetop mac and cheese! Ready in under 30 minutes and perfect as a holiday side.

Macaroni and cheese recipes stovetop