A steaming bowl of Stovetop Mac and Cheese – the ULTIMATE comfort food! Plus, it’s way easier than you think.
If you’re like me, or to be honest, like most people, macaroni and cheese is probably on your list of the top five comfort foods – if not first! Nothing quite compares to the creamy goodness you find in each delectable bite. Many of us have fond memories of our own mothers bringing that steamy bowl of melty cheese and pasta to the table – often after a tough day at school. Today, we look forward to making the same memories for our children – or reliving them ourselves!
Did you know that you can make stovetop mac and cheese from scratch in nearly the same time as the boxed ones you buy at the store? Even better, you can customize it with your favorite cheese and even sneak in some healthy veggies (shh, don’t tell the kids)!
Want to Make Stovetop Mac and Cheese Gluten and Dairy-Free?
Homemade macaroni and cheese tastes superior to anything from a box. By making stovetop mac and cheese, you can also cater to any dietary needs, such as gluten-free or dairy-free. So many types of GF pasta are available – my two favorites are rice elbow pasta and shirataki ziti noodles. For those who don’t know, shirataki noodles come from the konjac plant that grows in Asia, and each package has only 5 to 10 calories, making them a great alternative if you’re trying to lose weight. You can also substitute tapioca or arrowroot instead of the flour.
Making homemade mac and cheese if you cannot have dairy may seem daunting, but with all the products on the market, you have your pick of options. You can use any milk alternative – I typically keep almond and coconut milk on hand. Choose refrigerated milk products with the fewest ingredients (preferably only the nuts and water) without all the added gums. Non-dairy Greek yogurt, canned coconut milk or coconut cream can replace the heavy cream – you may want to adjust the seasonings to make up for the added sweetness of the coconut though. Always taste before adding more salt or seasonings. You also have your pick from a variety of dairy-free cheeses.
How to Make Ahead and Store?
Making stovetop mac and cheese in advance can simplify busy nights when you don’t feel like cooking. There are just a few changes to make in the cooking process. First, you want your pasta al dente, so cook it for 1 to 2 minutes less than the package instructions. Cool the cooked pasta and cheese sauce to room temperature before mixing them. You can freeze your mac and cheese for up to 3 months in freezer bags, containers, or glass baking dishes. You want to use plenty of creamy sauce when freezing mac and cheese. (Do not try to freeze shirataki noodles – I learned that the hard way. But you can freeze the cooled sauce and use that in the future.)
Serving Suggestions
Stovetop mac and cheese pairs well with so many foods. You can make it the main course, served with fresh fruit or a side salad of your choice, or as a side dish with healthy and delicious Baked Fish Sticks. Whatever you do, remember that a creamy bowl of mac and cheese deserves the perfect dessert to end the meal. I cannot think of a more delicious option than Brownie Cookies.
Stovetop Mac and Cheese
Ingredients
- 2 cups macaroni uncooked, equal to 1/2 lb.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups cheddar cheese shredded from a block
Instructions
- Shred the cheese from a block for better melting and flavor.
- Boil macaroni in salted water according to package instructions, then drain.
- Melt butter in a pot, stir in flour, and cook for 1-2 minutes.
- Gradually add heavy cream and milk, stirring to avoid lumps, and bring to a simmer.
- Stir in seasonings and hot sauce, then reduce heat to low.
- Add shredded cheese gradually, stirring until smooth, then combine with macaroni and serve.
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