Stovetop Mac and Cheese
This Creamy Stovetop Mac and Cheese is the BEST 30-minute meal for a busy week.
Equipment
- large pot
- Silicone spatula
Ingredients
- 2 cups macaroni uncooked (equal to ½ lb.)
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese shredded
Instructions
- Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese.
- Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
- While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes.
- Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly you’ll ‘break’ the roux and the sauce will be thin.)
- Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.
- Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine. Serve!
Notes
I use Cracker Barrel Sharp Yellow Cheese for this recipe. You can't taste the hot sauce or mustard powder in the mac and cheese; they are used as flavor enhancers. I usually use Texas Pete Hot Sauce.
Nutrition
Serving: 1bowlCalories: 571kcal
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