I feel like getting a really good mac and cheese recipe is like striking gold when you have kids. There are a million recipes out there and for the longest time, my kids would only eat the blue box! Yes, even having a chef as their mom, they wanted the blue box! I tried so many different recipes for mac and cheese and this s hands down the winner!
My kids love this mac and cheese, my husband loves this mac and cheese. I not only love this mac and cheese because it is creamy and delicious, but because it comes together super quickly and right on the stove top. Mom-win for sure!
What is the best cheese for stove top mac and cheese?
I like to use a combination of cheeses in this mac and cheese. Of course we add in some hand shredded cheddar. You can use pre-shredded, but make sure that it is one that doesn’t add to much anti-caking to it or it will not melt right. I like to buy a big block of cheddar and shred it all at once. That way I haven’t on hand when I need shredded cheddar. Which I feel like we use a lot.
I also add a little bit of Monterey Jack cheese in this recipe. It is creamy and less sharp and adds a nice contrast to the cheddar. I also use a small amount of American cheese in this recipe. I like the one from the deli as it is usually less oil based and more dairy based. It is only a small amount, but it really makes this mac and cheese super creamy.
Which pasta is best for stove top mac and cheese?
I like a short, hearty pasta for this recipe. Elbow or small shells are perfect in here. They tend not to overcook easily and they really hold the cheesy sauce nicely. They tend to be a more more starchy which adds to the creaminess of this sauce. Always make sure that you cook your pasta on the al dente side so that when it continues to cook in the sauce, it will not over cook. I also keep about 1/2-3/4 cup of the pasta cooking water on the side before draining. This is helpful just in case your mac and cheese gets a little too thick. It helps thin the sauce and makes it extra creamy.
As always, make sure that you heavily salt your water when cooking your pasta. This will help to season the pasta as well as your sauce.
What you will need for this recipe
Macaroni-Either small shells or elbow macaroni noodles for this is perfect. You can also use whole wheat or gluten free pasta in here.
Unsalted Butter- You need the unsalted butter to make the roux for the sauce. You want to control the salt, so always use unsalted butter
AP Flour- Regular all purpose flour in here to make the roux. If you want to make this gluten free you can. Use gluten free pasta and gluten free flour to make your roux. You just need to slightly alter the recipe. See chef’s tips for how to do that
Whole Milk or Half and Half-I usually use whole milk because I always have it on hand for the kids anyway, so it is just easy. But if you want a little richer flavor in your sauce you can add half and half instead
Shredded Cheddar Cheese-I like to shred my own cheese for this, but you can use the already shredded variety. Just make sure it is one that doesn’t have a lot of anti-caking on it. Otherwise it will not melt correctly.
Shredded Monterey Jack Cheese-Again, I shred my own, but same rules apply as above
American Cheese-I buy the one from the deli and I just slice up the slices into strips
Kosher Salt-Always kosher salt in the kitchen and I use it to season the water for the pasta and a pinch in the sauce as well
Freshly Cracked Black Pepper-Â Just a little in the sauce
Paprika-I use a dash of this in the sauce for a little bit of color as well as a little depth of flavor
Chef’s Tips
The biggest tips I have for this recipe are to make sure you season your water heavily for the pasta. Also, do not overcook your pasta. Remember that it is going to keep cooking once you add it to the sauce as well.
Lastly, if you want to make this same recipe gluten free you totally can very easily. Just use gluten free pasta and when you make the roux, instead of doing equal parts butter and flour; You will use 3 tablespoons of butter and 2 tablespoons of gluten free flour. The rest is the same.
The Best Stove Top Mac and Cheese Recipe
Ingredients
- 16 oz elbow macaroni or small shell pasta
- 2 tablespoons unsalted butter
- 2 tablespoons ap flour
- 2 cups whole milk or half and half
- 2 cups freshly shredded cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
- 1/2 cup American cheese slices are fine, just slice them into strips
- Kosher salt to taste
- Freshly cracked black pepper
- 1/2 teaspoon paprika
Instructions
- Bring a medium pot of water to a rolling boil. Add enough salt to heavily season the water. Add the pasta and cook it according the to directions to make it al dente. Or you can cook it 1-2 minutes less than the package instructions.
- In the meantime, while the pasta cooks, make the sauce. In a medium sauce pot, melt the butter. Do not allow it to brown. Sprinkle in the flour and whisk to make a roux. Cook the roux for about 2-3 minutes to cook out the raw flour flavor. Just make sure you keep the heat to low so that you do not brown the roux. We are looking for a blonde roux here.
- Once the roux is ready, add in the milk or half and half. Make sure you are whisking the whole time so that you do not get clumps in your sauce. Bring the sauce to a simmer and season with kosher salt, freshly cracked black pepper and paprika. Whisk that altogether into the sauce.
- Add in all the cheeses and whisk all together until the cheeses are melted and the sauce is smooth. Remove from the heat. Drain the pasta and keep about 1/2-3/4 cup of the pasta water just in case your sauce gets too thick.
- Add the drained pasta into the pot with the sauce. Stir everything together and if it is too thick, add in a little of the pasta water. Serve immediately. I like to serve it with steamed broccoli for the kids and BBQ ribs and broccoli for the grown ups! ENJOY!
