stovetop macaroni and cheese from scratch

If you love Mac and Cheese as much as we do then check out my other recipes next. We both could eat it in about any form but covered in cheese is definitely our favorite way to eat it. My oldest, on the other hand, is more of a boy after my heart and loves pasta. If he does eat pasta though it has to be covered in cheese. Mac and cheese is my kid's all-time favorite food! I mean can you blame them, it's so good! My littlest actually doesn't really love pasta, he is my good eater and could eat fruits and veggies all day long! You are going to love this simple one pot recipe, plus it's a hit with the kids! This awesome Macaroni and Cheese takes less than 20 minutes to make! Leftovers will keep for up to a week and can be reheated.Super creamy and cheesy Stovetop Mac and Cheese. Serve the mac and cheese immediately while still warm.Add the pasta to the pot and with a large spoon, combine the sauce with the pasta until it’s evenly coated.Continue to stir until all the cheese has melted and the sauce is creamy. Turn the heat down to low and add the shredded cheese into the milk.Continue whisking until the milk thickens slightly to the consistency of heavy cream, for about 2 to 3 minutes. When the milk in the pot is warm and you begin to see steam rising from the milk, whisk in the milk-and-flour mixture.In a medium bowl, whisk together the remaining ½ cup of milk and the 2 tablespoons of flour until there are no lumps and set aside.Warm 1 cup of the milk in a saucepan over medium heat.Once the pasta is cooked, start on the cheese sauce.In a large pot, over medium-high heat, bring water to a boil.Not only does this mac and cheese make a great lunch at home, but your kids will be the envy of their classmates when they pull it out of their lunch box at school. When reheating, you can add a splash of milk to make it just as creamy as the first day. You can also freeze macaroni and cheese if you’re planning on saving it for a later day. Leftovers will keep in the refrigerator for up to a week, but this recipe is always such a hit, it’s hard to find them in the fridge that long unless you double the recipe. Serve! – Dish it up into bowls and serve this warm, creamy mac & cheese right away. Stir until the cheese coats the pasta evenly and then add the rest of the cheese sauce and any desired mix-ins.ĥ. Mix it All Together – Combine the pasta and half of the cheese sauce. Add the Cheese – Turn the heat to low and add shredded cheese to the milk. Continue whisking until the milk thickens to the consistency of heavy cream. When steam begins rising from the warm milk, whisk in the extra milk & flour mixture.

In a small bowl whisk ½ cup of milk and 2 tablespoons of flour until there are no lumps. Start the Simple Sauce – Warm 1 cup of milk in a saucepan over medium heat. Cook the Pasta – Bring a large pot of water to a boil.

Stovetop macaroni and cheese from scratch