Easy Stovetop Macaroni and Cheese
This is a no-frills stovetop shells and cheese recipe the whole family will love. It’s easy, ready in 30 minutes, and uses real cheese!
Servings: 8
Calories: 428cal
Ingredients
- 1 pound medium-sized pasta shells cooked according to package directions
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
- 4 cups milk (I used Silk Unsweetened Cashewmilk)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry ground mustard (optional)
- 3 cups grated extra-sharp cheddar cheese about 12 ounces (grate your own because pre-grated cheese in bags doesn’t melt well)
- 1 cup finely grated Parmesan cheese about 4 ounces
Instructions
- Cook pasta according to package directions, drain, and set pasta.
- To a large skillet, add the butter and heat over medium heat to melt.
- 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.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
- Add the cheddar, parmesan, and whisk until melted and smooth.
- 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.
- Serve immediately.
Notes
Storage: 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.
Nutrition
Serving: 1 | Calories: 428cal | Carbohydrates: 27g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 624mg | Fiber: 2g | Sugar: 1g
