So, About This Mac and Cheese Story...
I swear, my stovetop mac and cheese probably deserves its own fridge shelf by now. It's been my ‘emergency dinner’ since college, and that’s saying something, because you learn a whole new kind of creativity (or desperation?) when your meal budget could fit in a parking meter. Anyway, this is the one I go back to on nights when I forget to defrost anything, when I just want cheese, or when my niece comes over and demands 'the orange pasta'—which yes, is way cuter than it sounds. Also, confession: I've made this in pajamas, more than once, sometimes even before lunch.
Actually, remind me to tell you about the time I dumped in twice the salt; my neighbor's kid swore it tasted like the sea. Kids are brutal, man.
Why You'll Love This (Or at Least, Why I Do)
I make this when the day's been long or the budget's tighter than my jeans after the holidays. My family goes crazy for this mostly because it’s cheesy, creamy, and not remotely ‘fancy’ (though, one time, I tried a three-cheese thing—eh, jury's out). Let's be real: the boxed stuff is fine in a pinch, but honestly? Making it yourself tastes so much better and doesn't take much longer. Plus, and here’s a confession, I’m a chronic stirrer. This recipe is for fellow pot-watchers and cheese enthusiasts alike (my cat’s also been known to hang around at this point just to see what drops on the floor).
Here's What You'll Need (And Some Cheaty Options)
- 250g (about 2 cups) elbow macaroni—I sometimes use shells if that's what's lurking at the back of the cupboard. My friend swears by rotini, so really, follow your pasta heart.
- 2 cups shredded sharp cheddar cheese—my grandmother used to say only use the block stuff and grate it yourself, but pre-shredded works fine honestly (just don’t tell her).
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk tastes best, but honestly I've done it with 2% and oat milk in dire straits)
- ¾ teaspoon salt—but, taste as you go!
- ¼ teaspoon black pepper
- ½ teaspoon Dijon mustard (optional)—sometimes I skip this or swap with a pinch of paprika if I'm feeling wild.
How I Actually Do It (Not Always Perfectly)
- Bring a medium pot of salted water to a boil—don’t forget the salt, or your noodles will taste a bit meh. Toss in the macaroni, stir, and cook till just al dente. Drain, but leave a splash of water in there if you like your sauce a bit looser.
- Back in the (now empty) pot, melt the butter over medium ish heat. Scatter in the flour and whisk like mad; you’re aiming for a smooth paste (called a roux, if you want to impress someone). Let it bubble for 60 seconds or so—should smell a tiny bit nutty. Or maybe that's just me?
- Slowly pour in the milk, whisking constantly. It'll look kind of lumpy at first—don’t freak out! It always smooths out. Simmer gently, stirring every so often so it doesn’t scorch on the bottom. Usually takes about 3-5 minutes to thicken up, like a thin gravy.
- Dump in the salt, pepper, and that Dijon if you’re using it. Now comes the fun: add cheese by the handful, stirring off the heat till it’s all velvety. This is where I sneak a taste (okay, two).
- Add the noodles back in and mix well. If it looks too thick, a splash more milk or a bit of pasta water can help. Serve right away—or just eat out of the pot, I don’t judge.
Random Notes from the Experimental Zone
- If your sauce goes lumpy: just keep whisking; nine times outta ten it smooths itself out (though I’ve considered buying one of those silly balloon whisks just for this—might be overkill, though).
- Sometimes I add a little extra cheese when nobody’s looking. No one’s ever complained.
- I've undercooked the roux before. Tasted a bit floury—lesson learned!
Some Variations I’ve Tried (And One I Regret)
- Tossed in peas once—surprisingly not bad, even the little ones approved.
- A splash of hot sauce will wake up sleepy tastebuds.
- I tried crumbling potato chips on top once... I wouldn't do that again, kinda went soggy in a weird way.
- You can swap cheddar for Monterey Jack or mozz, but sharp cheddar is the GOAT in my book.
Stuff You’ll Need—Or Improvise
If you don’t have a whisk, a fork will do for the sauce, though your arm gets more of a workout. The only truly essential thing is a sturdy pot that won’t burn on the bottom. I once made this in a camping pot—it’s possible, just, uh, stir a lot and don’t leave it unattended.
How to Store Leftovers (If, Miraculously, There Are Any)
Just pop it in a container in the fridge for up to 3 days, but honestly, in my house it never lasts more than a day! I actually think it tastes better cold sometimes—or wait, maybe that's just me—anyway, it thickens up, so a splash of milk before reheating helps.
If You’re Wondering How to Serve It...
Big bowls, straight from the stove. But sometimes we do a ‘mac & cheese bar’—little bowls of green onions, bacon bits, hot sauce, and everyone customizes. My brother swears by ketchup, don't knock it till you've tried it!
Things I've Learned the Hard Way (Maybe This Helps)
- Don’t rush the roux, or you’ll end up with gritty sauce (ask me how I know...)
- If you try to make a double batch in a too-small pot, chaos ensues; only do this if you like scraping burnt cheese off stovetops.
- Adding the cheese with the pot off the heat helps avoid a grainy, sad sauce.
FAQ—Yes, I've Been Asked These (More Than Once)
- Q: Can I use different types of cheese?
A: Oh, absolutely—I've done gouda, smoked cheddar, a little gruyère—knock yourself out. Just aim for something that melts nicely. - Q: Is this good for leftovers?
A: Definitely. Though, be generous with that splash of milk when reheating; it thickens up overnight form the fridge. - Q: Can I make it gluten-free?
A: Yep! Just grab your favorite gluten-free pasta and sub a gluten-free flour blend for the roux. (I tried almond flour once—bit nutty, not my fave.) - Q: What if I don't have Dijon?
A: Honestly, sometimes I just skip it. A pinch of regular mustard or even a shake of paprika gives a similar little kick. - Q: Can I double the recipe?
A: Sure, just—seriously—use a bigger pot than you think you need, or you’ll be mopping up milky cheese lava. Learned that the hard way!
Oh, if you read all that: thanks, mate. Now go get cheesy!
Ingredients
- 2 cups elbow macaroni, uncooked
- 2 cups shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard (optional)
Instructions
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1Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
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3Slowly whisk in the milk and cook, stirring constantly, until the mixture thickens and begins to simmer, about 3–4 minutes.
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4Reduce heat to low. Add the cheddar cheese, parmesan cheese, salt, pepper, and ground mustard (if using). Stir until the cheese is completely melted and the sauce is smooth.
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5Add the cooked macaroni to the cheese sauce and stir well to combine. Heat through, then serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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