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Our family fell in love with homemade stovetop mac and cheese back when I was cooking in my cramped apartment. This velvety dish takes just minutes using basic ingredients most folks already keep around. My kids come running whenever they catch that amazing cheesy aroma wafting from the kitchen, knowing a comforting bowl of goodness is on its way.
Unforgettable Mac and Cheese Creation
There's a reason this stovetop mac and cheese has become what everyone asks for when they visit us. The sauce comes out incredibly velvety without fail thanks to my no-fail technique. I go with sharp cheddar for that wonderful zing and grab smoked gouda for extra richness that makes store-bought versions seem bland. And you can get it done in roughly 20 minutes, which works great when you need to feed hungry people quickly.
Ingredients List
- Elbow Macaroni: 8 oz of quality pasta.
- Chicken Bouillon: 1 big spoonful makes all the difference.
- Salted Butter: 2 tbsp don't substitute here.
- All-Purpose Flour: 2 tbsp to thicken things up.
- Whole Milk: 1 cup don't skimp with low-fat.
- Heavy Cream: 1/2 cup for ultimate creaminess.
- Onion Powder: 1/2 tsp adds depth without chunks.
- Mustard Powder: 1/2 tsp brings out the cheese flavor.
- Smoked Paprika: 1/2 tsp for subtle smokiness.
- Salt and Pepper: Add throughout cooking.
- Sharp Cheddar: 1 cup hand-grated works best.
- Smoked Gouda: 1 cup freshly shredded goodness.
Cooking Instructions
- Cook Your Pasta
- Get your noodles boiling in water with a pinch of salt and my special touch, chicken bouillon. Don't overcook them, slightly firm is what we want.
- Create The Base
- Get your butter bubbling in the pan then mix in the flour. Don't stop stirring as this creates the foundation for greatness.
- Build Your Sauce
- Gradually add the milk and cream while constantly whisking. Toss in those seasonings that make everything taste amazing.
- Add The Cheese
- Now for the best part. Sprinkle in your freshly grated cheeses bit by bit, stirring until everything looks silky and wonderful.
- Mix Everything
- Add your cooked pasta and stir until every noodle gets covered in that wonderful sauce. Give it a taste and add more seasoning if needed.
Pro Tips
After whipping up this stovetop mac and cheese countless times over the years, I've picked up some helpful hints. Always grate your own cheese since the packaged stuff contains additives that mess with melting. Feel free to try different cheese combos while keeping the same amounts. I sometimes throw in crunchy bacon bits or some steamed broccoli to make it a full meal. Getting that smooth sauce really comes down to adding the milk slowly and whisking constantly.
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Frequently Asked Questions
- → Why should I grate my cheese fresh?
- Freshly grated cheese melts smoother than pre-shredded, which has added fillers that can mess up your creamy sauce.
- → What extras can I throw in?
- Bacon, cooked veggies like broccoli, or even some sautéed mushrooms work great. Mix it up to suit your taste!
- → Can I swap cheeses?
- Totally! Try Fontina, Monterey Jack, or pepper jack for a twist. Most melty cheeses will work beautifully.
- → Why add bouillon to pasta water?
- Adding chicken bouillon boosts flavor while the pasta cooks, giving the entire dish more depth.
- → How do I avoid clumps in the sauce?
- Gradually whisk milk into your roux while stirring non-stop. Slow and steady keeps things silky.