Stovetop Mac and Cheese

April 24, 2020
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Stovetop Mac and Cheese

This is a quick and easy mac and cheese recipe that requires no baking! Make it right on the stovetop in under thirty minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 12
Calories: 240kcal
Author: Katelyn McQuillan

Equipment

  • Large pot
  • Medium sauce pan
  • Small bowl
  • Cheese grater
  • Liquid and dry measuring cups
  • Measuring spoons
  • Whisk

Ingredients

  • 1 lb macaroni any shape
  • 3 cups whole milk
  • 1/4 cup Wondra flour AP works fine too
  • 16 oz sharp cheddar cheese
  • 4 oz Velveeta
  • 4 slices American cheese
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Fill a large pot with salted water. Cook macaroni according to package instructions once water comes to a boil. In the meantime, prepare the cheese sauce.
  • Grate cheddar cheese and set it aside.
  • Stir 1 cup of cold milk with flour in a small bowl and set it aside.
  • Heat the remaining 2 cups of milk over medium-low heat.
  • Whisk cold milk and flour mixture into warm milk when heat tendrils form.
  • Raise heat to medium-high. Whisk until thickened; this could take several minutes. Be patient!
  • Once thickened, turn heat to low. Add sharp cheddar and stir until melted. Add remaining cheeses and stir until melted. Add seasonings.
  • Drain pasta when cooked. Add cooked pasta to cheese sauce. Stir and enjoy!

Notes

Substitutions: 
If you do not have Velveeta cheese available, you can double the American cheese and add 1 tablespoon of butter.  All-purpose flour can also be substituted for the Wondra flour.
Tips for reheating: 
Mac and cheese is NEVER the same the next day.  To help revive it, add cold mac and cheese to a saucepan over medium-low heat.  Once the mac and cheese begins to warm up, add a splash or two of milk and a tablespoon of butter.  You'll never know it's leftover mac and cheese!