Quick Stovetop Mac and Cheese
This easy homemade mac and cheese takes only 15 minutes of your time and is beyond delicious. It’s time to say goodbye to the box mac n’ cheese with questionable ingredients and enjoy this creamy, cheesy homemade mac n’ 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.