Easy 30-Minute Stovetop Macaroni and Cheese

My daughter, like most kids, would eat mac and cheese for every meal.

Homemade mac and cheese is her idea of pure comfort food, bliss, and happiness.

Easy 30-Minute Stovetop Macaroni and Cheese - Classic mac and cheese the whole family will love! The creamy, cheesy comfort food you crave!! So much better than anything out of a box and just as easy!!

This is a basic, straight-forward, no-frills recipe the whole family will love. No breadcrumbs, no lobster, no bacon. Just classic macaroni and cheese.

It’s easy, ready in 30 minutes, and uses real cheese. No processed blocks of cheese or neon orange powder.

Easy 30-Minute Stovetop Macaroni and Cheese - Classic mac and cheese the whole family will love! The creamy, cheesy comfort food you crave!! So much better than anything out of a box and just as easy!!

MY OTHER RECIPES

Nothing against those because I grew up on them, but this recipe uses a combination of extra sharp cheddar and parmesan. Grate your own cheddar rather than buying pre-grated because that cheese is resistant to melting.

Use your favorite shape of pasta. I like using medium shells but rotini or bowtie are fun, too.

Easy 30-Minute Stovetop Macaroni and Cheese - Classic mac and cheese the whole family will love! The creamy, cheesy comfort food you crave!! So much better than anything out of a box and just as easy!!

I used Silk Unsweetened Cashewmilk and it’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies.

They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.

Silk Cashewmilk

The recipe halves easily but I make it as written because I have a real mac and cheese fan. I freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice. I love planned leftovers.

Easy 30-Minute Stovetop Macaroni and Cheese - Classic mac and cheese the whole family will love! The creamy, cheesy comfort food you crave!! So much better than anything out of a box and just as easy!!

Easy 30-Minute Stovetop Macaroni and Cheese

This is a basic, straight-forward, no-frills recipe the whole family will love for classic macaroni and cheese. It’s easy, ready in 30 minutes, and uses real cheese. Grate your own cheddar rather than buying pre-grated because that cheese is resistant to melting. Use your favorite milk and shape of pasta. The recipe halves easily but I make it as written, freeze the planed leftovers in single-serve portions, and can pull them out and re-heat at a moment’s notice.

Ingredients:

  • 1 pound medium-sized pasta shells, cooked according to package directions
  • 1/2 cup unsalted butter (1 stick)
  • scant 1/2 cup all-purpose flour
  • 4 cups Silk Unsweetened Cashewmilk (or the milk of your choice)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry ground mustard, optional
  • 3 cups (about 12 ounces) extra-sharp cheddar cheese, grated (grate your own because pre-grated cheese in bags doesn’t melt well)
  • 1 cup (about 4 ounces) parmesan cheese, finely grated

Directions:

  1. Cook pasta according to package directions, drain, and set pasta.
  2. To a large skillet, add the butter and heat over medium heat to melt.
  3. Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
  4. Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
  5. Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
  6. Add the cheddar, parmesan, and whisk until melted and smooth.
  7. Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of water or milk to thin out to taste. I haven’t needed to do this, but it’s an option in case.
  8. Serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.

Adapted from Chow and Food

Only Eats

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50 comments on “Easy 30-Minute Stovetop Macaroni and Cheese”

  1. Hi Averie, this is really easy to make. Thanks for sharing this recipe. :)

  2. My daughter would also eat macaroni and cheese for every meal – shells are her favorite. I have been experimenting with recipes using almond milk but would never have thought of using cashew milk – can’t wait to try this.

  3. It’s so nice to see some actual meals rather than just baked goods on this blog. Don’t get me wrong, the baked goods always look AMAZING and delicious but I just can’t keep them in the house. Please continue to share easy meals with us!

  4. You have done a great idea. I will definitely dig it and personally recommend to my friends.

  5. A real nice and easy to make receipe! Just a little hint on the pasta water – adding pasta water will not thin your sauce it rather thickens it. Thus because of the starch in water ;)

  6. wow yum! i’ve always loved mac and cheese, the homemade real-cheese kind :) can’t wait to make this recipe!

  7. I love basic mac and cheese! I like to use a combination sharp cheddar and Gruyere cheese – give it a shot! Gruyere isn’t a cheap cheese, but it adds another world of flavour to a classic mac and cheese dish.

    • I love gruyere as well and in my recipes I try to remember my readers who may possibly be shopping more budget-consciously and so didn’t call for it here, but yes, it’s a wonderful splurge!

  8. I absolutely love a simple mac and cheese for a quick easy meal, and this recipe looks fantastic. Quick – easy- full of flavour – = Magic   : )

    Christopher

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