Today’s episode of Minnesota Live was dedicated solely to cheese – once of the greatest foods in the world, in my humble opinion. So of course, I showed up with a stovetop mac & cheese. I feel like mac and cheese recipes are like jeans – you need different types for different occasions. I’ve shared this classic baked version similar to what my parents made for us growing up and this epic Velveeta-laden indulgence based off of Patti LaBelle’s Over The Rainbow Macaroni & Cheese which shows up only at Thanksgiving.
But today’s recipe is the one I make most often for my kids. My youngest son doesn’t tolerate powdered cheese products well (hives!) so we’ve totally ditched box mac & cheese. Which is no problem because this version requires only one more ingredient, takes the same amount of time and serves the whole family (because we all know the boxes are single serving, right?
Stovetop Macaroni & Cheese
Gather this:
- 1 lb short pasta (cavatappi, shells, rigatoni, elbows all work well here)
- 1/2 stick butter
- 1/3 cup flour
- 2 cups whole milk
- 2 cups freshly shredded cheese, such as Monterey jack, cheddar, mozzarella, etc.
- 1 tsp salt
- freshly cracked pepper (if desired)
Do this:
Bring a large pot of water to a boil. Cook the pasta according to package instructions. Meanwhile, in a large saucepan or skillet, melt the butter of medium heat. Add the flour and stir with a whisk to combine and cook the flour taste out, about 3 minutes. It will look like a paste. Pour the milk in slowly while whisking and whisk to make sure the mixture is completely smooth. Whisking regularly, bring the mixture to a simmer and let it thicken, about 5 minutes. Turn the heat off and add the cheese, switching to a wooden spoon to stir as the cheese melts. Add the hot pasta, salt and pepper and stir to combine. Check for seasoning and add more salt if needed (this will depend on the salt content of the cheese you choose). Enjoy!
Pro Tips:
- To reheat, add a few tablespoons of milk before warming in a pot on the stove or in the microwave
- You are welcome to use a combination of cheeses – this is a great way to clean out the cheese drawer
- Feel free to add peas, broccoli or other vegetables you might like
- Avoid pre-shredded cheese! It contains ingredients designed to prevent it from clumping in the package so it doesn’t melt as well
- I prefer pasta that’s been slow dried and cut on a bronze dye. It’s texture holds a sauce better, I find it to be more easily digested and it’s made the traditional way.