Creamy Stovetop Mac & Cheese
This creamy stovetop macaroni and cheese is incredibly easy to make and turns out so creamy and cheesy.
Servings: 6 servings
Calories: 672kcal
Ingredients
- 3 cups macaroni pasta cooked according to package instructions
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk (or half and half)
- 3/4 cup evaporated milk
- 1 teaspoon dry mustard powder
- 8 ounces sharp white cheddar cheese shredded
- 8 ounces medium cheddar cheese shredded
- 3 slices velvetta or American cheese
Instructions
- Cook and drain the pasta.
- Add the butter to a medium-sized pot over medium heat, allowing it to melt but not sizzle. Add the flour and whisk together. Cook for 2 minutes.
- Add the regular milk, evaporated milk, and dry mustard powder and whisk together.
- Add the cheese stirring constantly until melted.
- Once the cheese is melted and fully combined, add the pasta and stir well to incorporate everything. Serve immediately.
Notes
- If you don't have any dry mustard powder you can use regular yellow mustard or leave it out all together.
- Add a few buttery bread crumbs to the top of the mac and cheese before serving it for a little extra texture.
- Try adding chopped jalapenos or bacon to kick it up a bit.
- The evaporated milk subs in for a higher fat heavy cream in this dish. It's basically just milk that's been reduced to a smooth, slightly sweet consistency. When used in this recipe, it keeps its silkiness, while cream would become clumpy
Nutrition
Calories: 672kcal | Carbohydrates: 49g | Protein: 32g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 118mg | Sodium: 760mg | Potassium: 356mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1177IU | Vitamin C: 1mg | Calcium: 797mg | Iron: 1mg