This quick homemade mac and cheese takes only 15 minutes to prepare and is beyond delicious. Say goodbye to the box mac ‘n’ cheese with questionable ingredients and enjoy this creamy, cheesy homemade mac’ n’ cheese.
My quick stovetop mac and cheese has become a staple in the Mundy household. It’s made with eight simple ingredients in 15 minutes. It is perfect for busy nights when you want a quick side to your main course. This recipe is easy and one you can quickly know by heart. Say goodbye to powdered, boxed mac’ n cheese and say hello to wholesome, cheesy mac’ n cheese.
I always enjoy finding ways to make things from scratch for my family. Over the years, my motto is, if it takes a few more minutes to make it from scratch, why not do it?” Who doesn’t love knowing exactly what ingredients are in the food you nourish your family?
My goal with this mac’ n’ cheese recipe was twofold: 1—It needed to be simple and whipped up in minutes, and 2—It needed additional protein to make it more substantial. That’s why I added some Greek yogurt to the cheese sauce. I’m not sure about your kids, but mine are. When mac and cheese is on the plate, getting them to eat anything else is hard!
This stovetop mac and cheese is simple and takes a few more minutes than most boxed brands. The best part? It has no artificial ingredients or preservatives!
Tips For Making Stovetop Mac and Cheese -
- Start boiling your noodles before you start the sauce. The sauce is quick, and you don’t want to risk “overcooking” the cheese sauce while waiting for your noodles to finish cooking.
- Have a kitchen scale nearby to measure your noodles.
- Shred your cheese. It will melt down better than the pre-shredded bag from the store. It also will have fewer preservatives, giving you one more reason to be the better option 😉
- I’ve tried a few “easy stovetop” recipes, but all have failed to become creamy, decadent mac’ n’ cheese. Why? They are missing a crucial step with the sauce: You have to make a roux. Are you not familiar with a roux? Read below.
- I added Greek yogurt to this recipe for a little additional protein. If you don’t have Greek yogurt, no stress. You can substitute sour cream.
What Is A Roux and Why Is It Important?
A roux helps sauces and soups achieve the perfect creaminess. It is usually made of flour and butter (or fat). This simple mixture of ingredients helps incorporate other fatty ingredients like cheese or cream cheese. It will bind these things together into a beautiful, cohesive sauce. This simple step will ensure that your mac’ n’ cheese sauce is not coagulated or lumpy. This step can be an essential skill in the kitchen and can be applied to several sauces you might make from scratch.
Tools You Might Need
- Medium Sized Pot
- Medium Sauce Pan
- Measuring Cups
- Measuring Spoons
- Kitchen Scale (optional)
- Cheese Grater
- Knife
- Wooden Spoon
Ingredients -
Elbow Macaroni
Salted Butter
All-Purpose Flour
Sea Salt
Garlic Powder
Whole Milk
Greek Yogurt
Cheddar Cheese
How To Make Quick Stovetop Mac and Cheese -
Start by preparing all the ingredients ahead of time. It might take a couple of extra steps, but you’ll be ready to go when the time comes.
Bring a medium pot of water to a boil. Add a generous amount of salt to create the perfect saltwater bath for your noodles. While you are waiting for the water to boil, I will shred my cheese. I will take my 8-oz block of cheddar cheese and grate it.
When your pot is boiling, add your macaroni noodles. Cook them according to the instructions on the box. It usually takes about 8-10 minutes.
While your noodles are cooking, you’ll want to start on your roux. Take a medium-sized saucepan and add your butter to melt down. Once it’s melted, you’ll want to add your flour. Stir your flour into the melted butter until it absorbs all of the butter. Cook for a couple of minutes as it starts to brown.
After that, you will take your milk and slowly whisk it into the butter/flour mixture. Keep whisking until the flour is incorporated into the milk. Allow it to cook for 1-2 minutes, allowing the milk to thicken.
While whisking the milk on the stove, take your Greek yogurt and whisk that in. You will see the sauce start to thicken up.** I love using Greek yogurt because it adds more protein to the dish, making it more than your average boxed mac n’ cheese.
**To ensure your sauce is thick enough, you will want to do the “spoon test.” Take a spoon and dip the back of it into the sauce. Let it cool for a second. Then, take your finger and draw a line through the sauce. If the line stays visible on the spoon and doesn’t run back together or the sauce doesn’t drip off the spoon, it’s thick enough. (See photos)
Turn your burner to low after the yogurt and milk are whisked together. Next, add the salt. Give that a quick stir, and then add your shredded cheese. You will want to continuously whisk the sauce as the cheese slowly starts to melt. I recommend shredding your own cheese. It will melt down better than the pre-shredded bags from the store.
As the cheese melts, the sauce will look gooey and perfectly cheesy. By this time, your noodles should have been cooked. Drain the noodles and pour them directly into your saucepan when they are done. Stir the pasta in until it is evenly coated with the liquid gold.
From there, you can plate it up and serve it as a side to some delicious burgers or grilled chicken or enjoy it by itself.
If you try this recipe, let me know by leaving a comment! Love it? Feel free to give it a 5-star rating!
Quick Stovetop Mac and Cheese
Equipment
- Medium Pot
- Medium Sauce Pan
- Measuring cups
- Measuring spoons
- Cheese Grater
- Knife
- Wooden Spoon
- Kitchen Scale (optional)
Ingredients
- 8 oz Macaroni Noodles
- 2 Tbsp Butter
- 2 Tbsp Unbleached All-purpose Flour
- 1/2 tsp Sea Salt
- 1 Cup Whole Milk
- 1/4 Cup Greek Yogurt
- 8 oz Shredded Cheddar Cheese
Instructions
- Bring a medium size with salted water to a boil. Add in about ¼ teaspoon of salt to your water.8 oz Macaroni Noodles
Cheese Sauce
- While the water is beginning to boil, shred your block of cheese. Set aside.8 oz Shredded Cheddar Cheese
- Begin to make the roux for your sauce. Melt the butter in a medium saucepan over medium heat.2 Tbsp Butter
- Once the butter is melted, add the flour. Continue to stir and cook over medium heat for 1-2 minutes.2 Tbsp Unbleached All-purpose Flour
- After a couple of minutes, slowly whisk in your milk until incorporated well.1 Cup Whole Milk
- Add plain Greek yogurt (or sour cream) and whisk until smooth.1/4 Cup Greek Yogurt
- Cook the sauce for a couple of minutes until it begins to thicken.
- Once the mixture is thick, reduce the heat to low and add the cheese. Stir constantly as the cheese begins to melt and become smooth.
- Lastly, add in your salt to taste. (Feel free to omit if you are making it for littles)1/2 tsp Sea Salt
- Once the cheese is completely melted, your noodles should be done cooking around this time. Drain your noodles and immediately add them to your sauce. Mix well until all noodles are coated with that cheesy goodness.
- Serve as a side dish or enjoy by itself!
Notes
- Start boiling your noodles before you start the sauce. The sauce is quick, and you don’t want to risk “overcooking” the cheese sauce while waiting for your noodles to finish cooking.
- Have a kitchen scale nearby to measure your noodles. If you do not have a
- Shred your cheese. It will melt down better than the pre-shredded bag from the store. It also will have fewer preservatives, giving you one more reason to be the better option 😉
- I’ve tried a few different “easy stove top” recipes, but all have failed to become a creamy, decadent mac n’ cheese. Why? Because they are missing a crucial step with the sauce. You have to make a roux. Are you not familiar with what a roux is? Read below.
- I added Greek yogurt to this recipe for a little additional protein. If you don’t have Greek yogurt, no stress. You can substitute sour cream.
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