Looking for a quick and easy macaroni and cheese recipe that doesn’t break the bank? This simple stovetop mac and cheese comes together in just 25 minutes using pantry staples, making it the perfect comfort food for busy weeknights. Forget the fancy cheeses—this classic dish is flavorful, creamy, and super affordable!
Why You’ll Love This Recipe:
- Quick Prep: Ready in 25 minutes!
- Budget-Friendly: Uses simple, inexpensive ingredients.
- Family Favorite: A creamy, cheesy dish everyone will love.
How to Make Macaroni and Cheese on the Stovetop
- Boil the Macaroni:
Bring a large pot of salted water to a boil. Cook 8 oz of elbow macaroni until al dente, about 8 minutes. - Make the Roux:
While the pasta cooks, melt ¼ cup butter in a saucepan over medium heat. Stir in ¼ cup flour, ½ tsp salt, and a pinch of pepper. Slowly add 2 cups of milk, stirring constantly until smooth and bubbly. - Add Cheese:
Stir in 2 cups shredded Cheddar cheese until melted and smooth. Once the macaroni is cooked, drain it and mix it into the cheese sauce.
Optional Baking Step:
Want a baked version? Transfer the mac and cheese to a baking dish, top with bread crumbs, and bake at 350°F for 15 minutes until golden-brown and bubbling.
Storage Tips:
- Fridge: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze for up to 6 months. Thaw overnight and reheat with a splash of milk.
Directions
1. Cook the Pasta:
In a large pot, bring lightly salted water to a boil. Add the elbow macaroni and cook for about 8 minutes, stirring occasionally, until al dente.
2. Melt the Butter:
While the pasta cooks, melt butter in a saucepan over medium heat.
3. Make the Roux:
Stir in the flour, salt, and pepper, cooking for about 5 minutes until the mixture is smooth.
4. Add the Milk:
Gradually pour in the milk, stirring constantly. Cook for about 5 minutes until the sauce thickens and starts to bubble, ensuring it doesn’t burn.
5. Stir in the Cheese:
Add the shredded Cheddar cheese and stir until completely melted, about 2-4 minutes.
6. Combine with Pasta:
Drain the cooked macaroni and mix it into the cheese sauce, ensuring it’s fully coated.
7. Serve:
Serve hot and enjoy your creamy macaroni and cheese!
Ingredients:
- 8 ounce elbow macaroni
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- Ground black pepper to taste
- 2 cups milk
- 2 cups shredded Cheddar cheese
Nutrition Facts (Per Serving)
- Calories: 630
- Total Fat: 34g (43% DV)
- Saturated Fat: 21g (105% DV)
- Cholesterol: 100mg (33% DV)
- Sodium: 777mg (34% DV)
- Total Carbohydrate: 55g (20% DV)
- Dietary Fiber: 2g (8% DV)
- Total Sugars: 8g
- Protein: 27g (53% DV)
- Vitamin C: 0mg (0% DV)
- Calcium: 568mg (44% DV)
- Iron: 3mg (15% DV)
- Potassium: 380mg (8% DV)
This simple, creamy, and cheesy macaroni and cheese is the ultimate comfort food that’s perfect for any day of the week! Enjoy!